Strawberry Rhubarb Pie Recipe
Strawberry Rhubarb Pie
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Baking time: About 45 minutes
Difficulty: Easy
Cost: Reasonable
Difficulty: Easy
- Unbaked pastry for a double crust pie
- 1 liter (4 cups) thinly sliced Rhubarb
- 500 ml (2 cups) thinly sliced strawberries (Strawberry)
- 180 ml (3/4 cup) sugar
- 2-3 tbsp. cornstarch
- Egg or milk for glaze
  1. Line a deep pie plate with half the pastry.
  2. In a bowl, gently toss the rhubarb and strawberries with the sugar and cornstarch.
  3. Place the filling into the pastry.
  4. Brush the edges of the pastry with water and cover with the top pastry crust, either in a circle or in strips to create a lattice pattern. Brush the top crust with a little milk or egg.
  5. Bake in a 200° C (400° F) oven for 15 minutes. Reduce the temperature to 180° C (350° F) and bake for about 30 minutes more, until the pastry is browned and the filling is thickened and bubbling.
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