Strawberry-rhubarb Pie, Improved
Photo © Deb Perelman
- 1 recipe All Butter, Really Flaky Pie Dough or double-crust pie dough of your choice
- 3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
- 3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 cup quick-cooking tapioca
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
- Produce
- Strawberries (3 1/2 cups)
- Cooking & Baking
- Brown sugar, light (1/4 cup)
- Granulated sugar (1/2 cup)
- Salt (1/4 teaspoon)
- Tapioca, quick-cooking (1/4 cup)
- Drinks
- Lemon juice (1 tablespoon)
- Dairy
- Butter, unsalted (2 tablespoons)
- Recipe all butter (1)
- Refrigerated
- Egg yolk beaten to blend with, large (1)
- Other
- 3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published June 24, 2010 (2 years ago).
102 people saved this recipe.
