Скачать или смотреть Strawberry Rhubarb Pie with Homemade Crust | Easy Tutorial 🍓

Hi everyone! Welcome back to Marie's Kitchen! I'm so glad you're here 🥰

Today we're making Strawberry Rhubarb Pie 🍓 Sweet, juicy strawberries meet tart rhubarb in a golden, flaky homemade crust. This pie is the perfect balance of sweet and tangy, with a filling that bubbles up into a jammy, ruby-red delight. Serve it warm with a scoop of vanilla ice cream—it’s comfort food and sunshine all in one bite.

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Marie
https://mariesaba.com/recipes/strawbe...

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Strawberry Rhubarb Pie Recipe ⬇️

INGREDIENTS:
Ingredients:
• 2 pie crusts, store-bought or homemade
• 2 ½ cups hulled and quartered strawberries (about 20 berries)
• 2 ½ cups ½-inch thick slices rhubarb (about 3 stalks)
• 3/4 cup to 1 cup sugar, depending on desired sweetness
• 3 Tablespoons Minute Tapioca
• 1/2 teaspoon Kosher salt
• 1 Teaspoon vanilla

For egg wash: 1 egg + 2 teaspoons water
For decoration: turbinado sugar (also called sugar in the raw)
For serving: whipped cream or vanilla ice cream

INSTRUCTIONS:
1. On a lightly floured surface, roll out one crust into a 12-inch round and place it into a 9-inch pie plate. Gently press the bottom and sides of the crust so it fits in the plate, with an inch or so hanging over the edge. Tuck edge of the crust under itself and rest it on the lip of the plate. Use your fingers to form a flat, even edge. Wrap in plastic wrap and refrigerate.

2. Roll out second crust into a 12-inch round and cut the crust into 8 to 10 strips. Place strips on a parchment-lined baking sheet, cover with plastic wrap and refrigerate.

3. Preheat oven to 415 F (212 C).

4. Place berries and rhubarb in a large bowl. In a small bowl, mix together sugar, tapioca, and salt until mixture is well blended. Pour the dry mixture over the fruit and toss to coat. Add vanilla and toss again. Let the fruit sit in the bowl while you prepare the crust (but no longer than 20 minutes or the fruit will release too much juice and create a soggy pie).

5. Pour fruit mixture into the bottom crust. Weave the strips from the second crust into a lattice pattern. Around the edge, press the crusts together to seal them, and then use your fingers to create a decorative edge. In a small bowl, whisk together the egg and water. Strain if desired to remove stringy egg pieces. Brush egg wash on crust and then sprinkle with raw sugar.

6. Set pie on a baking sheet lined with parchment. Bake pie for 20 minutes at 415 F (212 C) on the bottom rack. Reduce heat to 375 F (190 C), move baking sheet to middle rack, and bake for 40-50 minutes, or until crust is deep golden brown and filling is bubbly. Let cool 4 hours. Serve with sweetened whipped cream or vanilla ice cream.

Self-Rising Flour Pie Crust Recipe ⬇️

INGREDIENTS:
1 cup (140 g) self-rising flour*
1/4 cup (30 g) all-purpose flour
1/2 cup (113 g) unsalted butter (cold), cut into cubes
5 Tablespoons (70 ml) cold water

*One cup self-rising flour contains 1 teaspoon baking powder and 1/4 teaspoon salt. If you don't have self-rising flour, use all-purpose and add the baking powder and salt.

INSTRUCTIONS:
Place flour, sugar, salt and baking powder in the bowl of a food processor. Pulse a few times to combine.
Add butter. Pulse about 10 times, until the butter and flour start to combine. The butter will be in some smaller pieces (like peas) and some larger pieces (like walnuts).
Add cold water. Pulse about 6-8 times. The dough should feel crumbly when you run your fingers through it, but should hold together when you squeeze it in your hand.
Spread a large piece of plastic wrap on the counter (approximately 1 1/2 feet long). Gently dump the dough (it will be crumbly) onto plastic wrap. Pull plastic wrap together around the dough and mold it with your hands so the dough forms a disc inside the wrap. Refrigerate dough for at least 1 hour, and up to 48 hours.
When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temperature for about 5 or 10 minutes.
Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop. Place dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. To keep the dough from sticking and to help keep the dough in a round circle, turn the dough ¼ turn clockwise after each roll. Continue rolling and turning until the circle is evenly rolled out.
Once the dough is large enough to fit your pie plate, place in the pie plate with edges hanging over. Using your hands, tuck any dough that overhangs the plate into an even edge that rests on the lip of the plate.

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