Zutaten für Bubby's Strawberry Rhubarb Pie
- Double Crust Pie Crust
- Fresh Strawberries
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- Flour
- Unsalted Butter
- Orange Zest
- 1 teaspoon salt
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Zubereitung von Bubby's Strawberry Rhubarb Pie
- Preheat oven to 375°F (190°C).
- Make the pie crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out half of the dough into a 12-inch circle. Transfer to a 9-inch pie plate.
- In a large bowl, combine sugar, cornstarch, strawberries, rhubarb, and lemon juice. Mix gently.
- Pour the fruit filling into the pie crust.
- Roll out the remaining dough and either place it over the filling or cut into strips for a lattice top.
- Crimp the edges to seal. Brush the top crust with beaten egg and sprinkle with turbinado sugar (optional).
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Let cool completely on a wire rack before serving. Enjoy your slice of Brooklyn!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
119g
Fat
28g
Carbs
19g
