Recipes Nugget Markets Signature Recipes
Strawberry Rhubarb Pie
- Prep time
- 15 minutes, plus 30 minutes macerating PT15M
- Cook time
- 45–55 minutes PT45–55M
- Yield
- 6–8 servings
- Difficulty
Sweet and tart in all the right ways, this classic fruit pie offers a taste of spring with a bit of zing!
Ingredients
- 2 cups strawberries, quartered
- 4 cups rhubarb, cut into 1-inch pieces
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- ⅓ cup corn starch
- 2 unbaked pie crusts (9-inch diameter)
- 1 egg, beaten, for egg wash
Preparation
Place strawberries, rhubarb, sugar, and salt in a work bowl. Stir to combine, then let macerate for 30 minutes.
Heat oven to 350°F.
Drain off all liquid from the fruit and reserve. Toss the strawberries and rhubarb with the corn starch and ½ cup of the macerating liquid.
Place bottom pie crust into a 9-inch pie dish. Add the strawberry rhubarb filling and cover with the top crust. Crimp the edges and brush with egg wash. Make 3–4 slits in the top crust with a paring knife to vent the pie.
Bake for 45–55 minutes, until the crust is browned and filling is bubbling. Let cool for 1–2 hours before serving.
Techniques used in this recipe:
- macerate
-
Soften or break up by soaking in a liquid.