Renee's Strawberry Rhubarb Pie

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Whisk cornstarch and 1 tablespoon water together in a large bowl until combined; stir in rhubarb, strawberries, white sugar, vanilla extract, cinnamon, and lemon juice. Set filling aside for 30 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat the oven to 425 degrees F (220 degrees C).'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roll out half dough on a floured surface to fit a 9-inch pie plate; place in pie plate and refrigerate until ready to use. Roll top crust on a floured surface into a 10-inch circle. Cut into 1-inch wide strips with a sharp paring knife or pastry wheel; set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Stir filling; pour into the prepared pie plate. Moisten the rim of the 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 strips down on crust rim to seal; trim excess. Beat egg white and 1 teaspoon water together in a small bowl; brush over lattice top. Sprinkle with turbinado sugar. Wrap aluminum foil strips around edges of pie.'}

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 crust is golden and filling is bubbling, 40 to 45 more minutes. Remove aluminum foil for the last 10 minutes of baking time. Cool pie completely before serving.'}

📊 Nutrition Facts

Per serving (8 servings total)