The pie crust:
2 1/2 cups of all-purpose flour.
One tap. of salt.
One cup of cold unsalted butter, cut into small pieces
1/4-1/2 cup of ice water.
The filling:
3 cups of diced rhubarb.
3 cups of strawberries, hulled and sliced.
1 cup of granulated sugar.
1/4 cup of cornstarch
1 tsp. of lemon juice.
1/2 tsp. of vanilla extract.
1/4 tsp. of floor cinnamon (optional).
For the topping:
One beaten egg (for egg wash).
1 tbsp. of granulated sugar (for sprinkling).
Optional:
Whipped cream or you can use vanilla ice cream (for serving).
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading
Ingredients:
The pie crust:
2 1/2 cups of all-purpose flour.
One tap. of salt.
One cup of cold unsalted butter, cut into small pieces
1/4-1/2 cup of ice water.
The filling:
3 cups of diced rhubarb.
3 cups of strawberries, hulled and sliced.
1 cup of granulated sugar.
1/4 cup of cornstarch.
1 tsp. of lemon juice.
1/2 tsp. of vanilla extract.
1/4 tsp. of floor cinnamon (optional).
For the topping:
One beaten egg (for egg wash).
1 tbsp. of granulated sugar (for sprinkling).
Optional:
Whipped cream or you can use vanilla ice cream (for serving).
Instructions:
The pie crust:
Step 1
To start, in a spacious mixing bowl, combine the flour and salt, using a whisk to thoroughly blend them together.
Step 2
After adding the cold, diced butter to the flour mixture, employ a pastry cutter or your fingertips to blend the butter into the flour, then continue until the mixture reaches a crumbly texture resembling coarse crumbs.
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