Ingredients
Scale
- 1 cup white sugar
- ½ cup all-purpose flour
- 1 pound rhubarb, cut into ¼-inch slices
- 2 pints fresh strawberries, hulled and quartered
- 1 (14.1 ounce) package pastry for a double crust 9-inch pie
- 2 tablespoons butter
- 1 large egg yolk
- 2 tablespoons white sugar for sprinkling
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix flour and sugar together in a large bowl.
- Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
- Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
- Brush egg yolk on top of pie with a pastry brush.
- Sprinkle with sugar.
- Cut several slits in the top crust to allow steam to escape.
- Bake in the preheated oven until bubbly and brown, about 35 to 40 minutes. Cool pie on rack.
Notes
- Let the fruit sit with sugar and flour to prevent a runny filling.
- No need to peel rhubarb if it’s young and tender.
- Cover pie edges with foil if they brown too quickly.
- Slice strawberries and rhubarb evenly for even cooking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg