Martha Stewart Rhubarb Strawberry Pie Recipe
Martha Stewart Rhubarb Strawberry Pie Recipe is a true classic. Many people love this Martha Stewart Rhubarb Strawberry Pie Recipe for its flavor.
Equipment
- Large Glass Bowl
- Rolling Pin
- Nine Inch Pie Plate
- Pastry brush
- Measuring Cups
- Sharp kitchen knife
Ingredients
- 2 cups RHUBARB sliced
- 2 cups STRAWBERRIES halved
- 1 cup GRANULATED SUGAR
- 1/4 cup CORNSTARCH
- 1 tsp ORANGE ZEST
- 1 package PIE CRUST double
- 1 large EGG
- 1 tbsp SANDING SUGAR
Instructions
- Preheat your oven to four hundred degrees now. Wash your strawberries and rhubarb in cool water. Pat the fruit dry with a clean towel.
- Slice the rhubarb into half-inch thick pieces. Hull the strawberries and cut them into halves. Place all the fruit into your large bowl.
- Add the sugar and cornstarch to the fruit. Toss everything gently with a large wooden spoon. Let the mixture sit for ten minutes now.
- Roll out the bottom crust on a floured surface. Place it carefully into your nine-inch pie plate. Trim any excess dough from the outer edges.
- Pour the fruit filling into the bottom crust. Spread it out so the top is even. Add the top crust over the fruit carefully.
- Crimp the edges of the dough to seal. Cut small slits in the top for steam. Brush the top crust with the beaten egg.
- Place the pie in the hot oven now. Bake for about fifty to sixty minutes. The crust should look deep golden brown.
Notes
- Keep your pie dough very cold until baking.
- Slice rhubarb into even pieces for even cooking.
- Let the pie cool fully before you slice.
- Use a baking sheet to catch any drips.
- Do not overmix the fruit and the sugar.
- Ensure the fruit juices are bubbling through slits.
- Use fresh fruit instead of frozen if possible.
- Seal the edges tightly to keep juices inside.