Strawberry Rhubarb Pie and Perfect Pie Crust
Flaky crust and delicious strawberry rhubarb filling make this pie a culinary masterpiece. Perfect for sharing or indulging solo.
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Cooking tools:
- Pastry cutter
- Mixing bowl
- Measuring cup
- Plastic wrap
- Refrigerator
- Rolling pin
- Cake spatula
- Pie dish
- Baking sheet
- Pastry brush
- Cooling rack
- Oven
- Chef's knife
- Cutting board
- Fork
- Whisk
- Kitchen scale
- Measuring spoon
Ingredients
- 4 c. flour
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1/4 cup sugar
- 1 pound butter – cold
- 1/2 cup cold water
- 1 egg
- 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
- 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
- 1/2 cup (packed) golden brown sugar
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon (we used only about 1/4t.)
- 1/4 teaspoon salt
- 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
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