Strawberry-Rhubarb Pie

Name: Strawberry-Rhubarb Pie
Ingredients: 1 Best Double Piecrust; 3 cups chopped rhubarb (about 6–8 medium-size stalks, cut into ½-inch pieces); 3 cups chopped rhubarb (about 6–8 medium-size stalks, cut into ½-inch pieces); 2 cups strawberries, hulled and halved; 1½ cups granulated sugar; 2 tablespoons instant tapioca; 1 tablespoon all-purpose flour; ½ teaspoon lemon zest; ½ teaspoon fresh lemon juice; ½ teaspoon cinnamon; 1 teaspoon vanilla extract; 1 tablespoon cold butter, cut into small pieces; 1 egg; 1 tablespoon cold water; Raw or large-crystal sugar; Raw or large-crystal sugar

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

Ingredients

1 Best Double Piecrust
3 cups chopped rhubarb (about 6–8 medium-size stal

Pie
Vegetarian

Method

Preheat oven to 425 degrees.

Roll out 1 disk chilled piecrust dough into an 11-inch circle. Line a 9-inch pie plate with dough, and flute edges; chill. Roll out remaining dough disk in a circle, and cut into 6–8 triangles. (See