Delicious Homemade Strawberry-Rhubarb Pie скачать в хорошем качестве

Delicious Homemade Strawberry-Rhubarb Pie

Imagine a slice of heaven, a flaky golden crust cradling a vibrant ruby-red filling. Each bite reveals a symphony of flavors: The sweet, tartness of fresh Strawberries and Rhubarb, the buttery richness of the crust. It truly is a heavenly treat. RECIPE: PIE CRUST (MAKE THIS TWICE): 1-1/4 Cups Flour 1/2 Cup Butter (1 Stick, Chilled) Pinch of Salt 1/4 Cup Ice Water Egg Wash Sugar for Topping 0:00 Add Flour and Salt to a mixing bowl and combine. 0:33 Cube the Butter and cut into Flour mixture with a pastry dough cutter, or 2 butter knives. 1:00 Gradually add Ice Water to mixture until dough can be formed with your hands. 1:12 Shape into a disc, wrap in cling wrap and refrigerate at least an hour in the fridge, or 20 minutes in the freezer. Repeat process for a second crust. FILLING: 4 Cups Rhubarb (Peeled and Chopped) 1 Pound Strawberries (Stemmed and Sliced) 1 Cup White Sugar 6 TBSP Cornstarch 3:00 Add Chopped Rhubarb, Sliced Strawberries, Sugar and Cornstarch to a mixing bowl. Stir until well combined. 3:26 Grease a Pie Plate with Butter and remove chilled Pie Crusts. 3:52 On a floured surface, roll one Pie Crust thin and fit into the Pie Plate. 4:15 Add Filling and spread evenly. 4:29 Roll out second Pie Crust and cut into strips. Arrange lattice in any pattern desired. 4:55 Trim edges and fold. 5:19 Brush top with Egg Wash and sprinkle with Sugar. Preheat oven to 375°F and bake for 1 Hour 30 Minutes. Cool thoroughly before slicing. Notes: It may be wise to put a foil lined baking sheet on a rack below to catch any possible filling overflow. Add this while preheating. Tent with foil if the crust starts to brown too quickly.