Strawberry rhubarb pie

Do you get bored of all the old sweet dish ideas? Then wait for what? Try strawberry rhubarb pie. This lovely dish tastes sweet and tart because we use lemon juice and zest a little bit. We can use it mostly in the summer and spring seasons. It is popular in mid west and plain regions where fruits are mostly not easily available. 

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Ingredients and materials.

For the Crust

• 2 1/2 cups white flour

• Salt according to your choice

• 1 tablespoon sugar

• 1 cup unsalted butter

• 1/5 to 1/3 cup ice water

For the Filling

• 3 cups fresh rhubarb, chopped into pieces

• 3 cups fresh strawberries, cut in half

• 1 cup powdered sugar

• 1/2 cup light brown sugar

• 1/4 cup corn flour

• Salt according to your taste

• 1 teaspoon vanilla essence

• 1 tablespoon lemon juice

• 1 egg, beaten

Preparation steps

For the Crust

1. Prepare the Dough:

• In a large bowl, mix the white flour, salt, and sugar.

• Add the chilled butter cubes and mix them into flour, salt, and sugar with the force of your hand until it becomes thin and shredded.

• Slowly slowly add some water to make the dough smooth.

• Divide the dough in half pieces and shape it in a circle shape, then leave it in the cool place.

2. Prepare the Filling:

• In a bowl, mix the chopped rhubarb and strawberries.

• In a separate bowl, mix the powdered sugar, brown sugar, corn flour, and salt. Add this mixture to the fruit and turn it for coating.Mix vanilla essence and lemon juice in it. Then, leave it for 15 minutes.

Build the Pie

1. Roll Out the Dough:

• Heat your oven to 425°F (220°C).

• On the flare space, roll out the dough until it becomes fits in the pie plate.

• Roll out another small dough to use as the top crust.

2. Fill the Pie:

• Take the fruits to fill into the prepared pie crust.

• If making a lattice top, cut the second rolled-out dough into strips and weave a lattice over the filling. Alternatively, place the rolled-out dough over the filling as a whole top crust, then cut a few slits to allow steam to escape.

3. Finish and Bake:

• Remove extra dough from the edges.

• Apply eggs with a brush on the top of the crust.

• Start baking the pie at 425°F (220°C).

•  Reduce the heat to 375°F (190°C) and bake for an extra 35-40 minutes until the crust is golden.Leave the pie in a cool place for 2 hours before using.

Serving method

Serve it when it becomes cool. Also, decorate the platter with other fruits and dry fruits.