A delicious summer pie combining the tartness of rhubarb with the sweetness of strawberries. Perfect for a refreshing dessert on warm days.
Preparation time
20min
Cooking time
50min
Ingredients
8 Servings
- 15 grams butter
- 1 egg
- 30 grams flour
- 1 pie crust
- 400 grams rhubarb
- 500 grams strawberries
- 150 grams sugar
Directions
Step 1
Preheat your oven to 220°C (425°F).
Step 2
In a large bowl, combine the sugar and flour.
Step 3
Add the chopped rhubarb and sliced strawberries to the bowl and toss to coat evenly.
Step 4
Roll out the bottom pie crust and fit it into a 9-inch pie plate. Pour the fruit mixture into the crust.
Step 5
Dot the filling with small pieces of butter.
Step 6
Cover with the top pie crust. Trim the excess dough and crimp the edges to seal.
Step 7
Brush the top crust with the beaten egg for a golden finish.
Step 8
Cut a few small slits in the top crust to allow steam to escape.
Step 9
Bake in the preheated oven for 45-50 minutes, until the crust is golden and the filling is bubbling.
Step 10
Let the pie cool on a wire rack before serving.