Strawberry Rhubarb Pie
Classic summer flavors. This strawberry rhubarb pie is flavored with grated orange zest.
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Ingredients
Crust
2 cups all-purpose flour
1
4 teaspoon salt 3 cup cold4 to 5 tablespoons cold water
Filling
3 cups halved fresh strawberries
1 cup sugar
1
4 cup cornstarch2 tablespoons freshly grated orange zest
Topping
1 tablespoon milk
1 tablespoon sugar
How to make
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STEP 1
Heat oven to 425°F.
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STEP 2
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
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STEP 3
Shape pastry into ball; divide in half. Shape each half into ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
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STEP 4
Roll out other pastry ball on lightly floured surface into 12-inch circle. Fold into quarters. Place into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
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STEP 5
Combine all filling ingredients in bowl; toss lightly to coat fruit. Spoon into prepared crust.
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STEP 6
Roll out remaining pastry ball on lightly floured surface into 11-inch circle. Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips, 1 inch apart, over filling. Place 5 strips at right angles to strips already in place. Trim ends. Fold remaining edge of bottom crust over strips; crimp or flute edge. Brush crust with milk; sprinkle with 1 tablespoon sugar.
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STEP 7
Bake 55-65 minutes or until crust is golden brown and juice begins to bubble. (If browning too quickly, cover pie loosely with aluminum foil.) Cool pie 1 hour before serving.
Tip #1
Pie may bubble over in oven. For easy cleanup, place sheet of aluminum foil on oven rack beneath pie to catch any drips.
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