Zutaten für Strawberry Rhubarb Pink Lady Pie
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Zubereitung von Strawberry Rhubarb Pink Lady Pie
- Preheat oven to 350°F (175°C).
- **Make the crust:** In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 1 1/2 tablespoons granulated sugar. Add 1/2 cup vegetable oil and 2 tablespoons milk. Mix until a dough forms.
- Press the dough into a 9-inch pie pan, forming a crust and crimping the edges.
- Prick the bottom of the crust with a fork and bake for 10-15 minutes, or until lightly golden.
- **Prepare the filling:** In a medium saucepan, combine 4 cups chopped rhubarb, 1 cup granulated sugar, and 2 cups sliced strawberries. Cook over medium heat, stirring occasionally, until the rhubarb is tender (about 10-15 minutes).
- Remove from heat and stir in 1 (3 ounce) package strawberry jello until completely dissolved.
- Let the rhubarb mixture cool completely.
- Stir in 2 tablespoons lemon juice.
- Gently fold in 8 ounces whipped topping (cool whip).
- Pour the filling into the cooled pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- (Optional) Freeze for a firmer pie. Thaw overnight in the refrigerator before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
219g
Fat
39g
Carbs
27g
