Step 3
While gently mixing the dough with either a fork or your hands, add the ice water gradually, one tablespoon at a time. Ensure that you add just enough water for the dough to come together and form a cohesive mixture.
Step 4
Next, divide the dough into two equal portions and shape each portion into a disc shape, then wrap each disc tightly in plastic wrap to prevent drying, and place them in the refrigerator for about 1h. Allowing the dough to chill will help it firm up and make it easier to work with.
The filling:
Step 1
In a large bowl, combine diced rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon (if desired).
Step 2
Gently stir the mixture until the fruits are well coated with the sugar, cornstarch, and other ingredients. Allow the mixture to sit for approximately 15 minutes, allowing the flavors to meld together and intensify.
Assembling the pie:
Step 1
Preheat the oven to 400°F (200°C) to ensure it reaches the desired temperature for baking.
Step 2
Place one of the chilled pie dough discs on a lightly floured surface and use a rolling pin to roll it out into a circle that is slightly larger than your pie dish.
Step 3
Transfer the rolled-out dough to the pie dish with care, making sure to handle it gently. Press the dough into the bottom and along the sides of the dish. Trim any excess dough that hangs over the edges of the dish using a knife or kitchen shears.
Step 4
Next, pour the strawberry-rhubarb filling into the prepared pie crust, ensuring that it is spread out evenly to cover the entire surface.
Step 5
After that, roll out the second pie dough disc in the same manner as before, then, use it either as a whole sheet to cover the filling or cut it into strips for a lattice pattern.
Step 6
For a whole sheet, make slits on the top crust for steam to escape. For a lattice pattern, weave the strips over and under each other.
Step 7
After that, brush the top crust with the beaten egg, ensuring to coat it evenly. Then, sprinkle the granulated sugar over the surface of the crust, adding a delightful touch of sweetness and texture.
Step 8
Put the pie on a baking sheet and bake in the preheated oven for 45 to 50 minutes or until the crust is golden brown and the filling is bubbling.
Step 9
After baking, carefully take the pie out of the oven and place it on a wire rack to cool. Allowing the pie to cool on the rack will help set the filling and ensure that it reaches an ideal temperature for serving.
Step 10
Finally, serve your Strawberry-Rhubarb Pie warm or at room temperature and optionally with whipped cream or vanilla ice cream.
Here are some quick tips and variations for the Strawberry-Rhubarb Pie:
read more on next page
