My Own Strawberry Rhubarb Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine strawberries, rhubarb, brown sugar, ½ cup white sugar, flour, 1 tablespoon cornstarch, cinnamon, and allspice in a large bowl until flour and cornstarch dissolve; set filling aside, 30 minutes. (Add 1 tablespoon more cornstarch if filling is very juicy.)'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat the oven to 400 degrees F (200 degrees C).'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roll out ½ dough on a floured work surface into an 11-inch circle; place into a 9-inch pie plate and chill until ready to use. Roll out remaining ½ dough on a floured work surface into a 10-inch circle; cut into ¾-inch wide strips. Pour filling into pie crust in pie plate; scatter butter over top.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Moisten rim of bottom crust with a small amount of water. Start with the longest dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press lattice strips down into bottom crust edge to seal; trim top crust strips neatly. Brush lattice with milk; sprinkle with 1 tablespoon white sugar. Cover edges with aluminum foil strips.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C). Bake until filling is bubbling and crust is golden, about 40 minutes more. Remove aluminum foil about 15 minutes before end of baking.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Turn off oven with the door open; rest pie for 15 minutes. Close the oven door; rest 15 minutes more. Transfer to a wire rack; cool completely, 3 hours to overnight. Filling will thicken as it sits.'}

📊 Nutrition Facts

Per serving (8 servings total)