8 Serves
84 Mins
In a food processor, combine flour, salt, and sugar. Pulse in chilled butter until the mixture resembles coarse meal. Gradually add cold water through the feed tube, pulsing until the dough just holds together. Divide into two disks, wrap in plastic, and refrigerate for one hour.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
89 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
50 mg / 1,250 mgPotassium
361 mg / 4,700 mgSodium
227 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
4 g / 28 gSugar
32 g / 50 gSaturated Fat
3 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
78 gAlcohol
0 g
Roll one disk of dough into a 12-inch circle on a floured surface. Carefully transfer to a 9-inch pie pan, trimming the edges to a 1/2-inch overhang. Keep chilled while preparing the filling.
In a large bowl, toss strawberries and rhubarb with a mixture of cornstarch, sugar, and cinnamon. Sprinkle the bottom of the pie crust with a portion of the sugar mixture before adding the fruit filling. Dot the fruit with butter and drizzle with lemon juice.
Roll the second dough disk and cut into strips. Weave a lattice pattern over the fruit filling, trimming and sealing the edges to the bottom crust. Brush the top with milk and sprinkle with sugar.
Preheat the oven to 200°C. Place the pie on a foil-lined baking sheet and bake for 35 minutes. If the edges brown too quickly, cover them with a foil ring and continue baking for another 10 minutes until the crust is golden and the filling bubbles.
Remove the pie from the oven and cool completely on a wire rack for several hours before serving.
9
g61
g17
g
American