Strawberry and Rhubarb Pie

By mitzzy

This classic pie combines the tartness of spring rhubarb with the sweetness of strawberries. We’ve also added a touch of lemon zest, cinnamon and brown sugar. Everyone will love it.

Ingredients

• 1 recipe Classic Crisco® Double Pie Crust
• FILLING
• 4 cups (1L) rhubarb, cut into 1” (2.5cm) pieces
• 2 cups (500mL) strawberries, halved
• 1/2 cup (125mL) brown sugar
• 1/2 cup (125mL) granulated sugar
• 1/2 cup (125mL) Robin Hood® All Purpose Flour
• 1 tbsp (30mL) lemon zest
• 1 tsp (5mL) cinnamon
• 1 egg, beaten
• 2 tbsp (30mL) coarse sugar

Preparation

Step 1

Crust: prepare according to website directions for Double Pie Crust. Preheat oven to 425ºF (220ºC).

2. Combine rhubarb, strawberries, sugars, flour, lemon zest and cinnamon in a large bowl. Gently toss to combine well.

3. Roll out larger piece of dough on a lightly floured surface to fit a 9” (23cm) pie plate, leaving a ¾” (2cm) overhang. Spoon in filling. Roll out remaining pastry and place over filling. Fold top edge under bottom crust. Seal pastry edges and flute as desired. Cut steam vents in upper crust. Brush with beaten egg. Sprinkle with coarse sugar. Place pie on baking sheet in case any filling leaks out.

4. Bake in preheated oven 20 minutes, reduce heat to 375ºF (190ºC) and bake for an additional 60 minutes until crust is golden.
20 minutes, plus 30 minutes chilling time for pie dough