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Buffalochef's Strawberry Rhubarb Pie
Buffalochef's Strawberry Rhubarb Pie
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Elevate your strawberry-rhubarb pie with a touch of crystallized ginger for warmth. Topped with a crunchy crumb layer under a beautiful lattice crust. Ideal for celebrating Mother's Day!
Ingredients:
  • 1 teaspoon ground cinnamon
  • 0.25 cup chilled butter
  • 1 recipe pastry for a 9-inch double crust pie
  • 1 pint fresh strawberries, sliced
  • 0.75 pound rhubarb, chopped
  • 1.3333333730698 cups white sugar
  • 3 tablespoons minced crystallized ginger
  • 0.5 teaspoon freshly grated nutmeg
  • 0.25 teaspoon ground cinnamon
  • 0.125 teaspoon salt
Instructions:
  • Preheat the oven to 425°F (220°C). Roll out half of the pie crust pastry into an 11-inch circle, then gently place and mold it into a 9-inch pie dish sitting on a baking sheet.
  • Combine 1/2 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon in a bowl. Use a pastry cutter to mix in the butter until the topping has a crumbly texture; set aside.
  • Combine strawberries, rhubarb, 1 1/3 cups of sugar, crystallized ginger, 1/4 cup of flour, nutmeg, 1/4 teaspoon of cinnamon, and salt in a separate bowl, mix well, then add the eggs.
  • Roll out the remaining pastry into an 11-inch circle and cut it into 1/2-inch wide strips. Fill the bottom crust with the strawberry-rhubarb mixture and sprinkle the crumb topping over the filling. Dampen the edge of the bottom crust with water and create a lattice crust by laying strips in a crisscross pattern. Press the strips onto the crust edge to seal, trim any excess, and create a decorative crimped edge with a fork dipped in flour.
  • Place the pie in the preheated oven for 10 minutes, then lower the temperature to 350 degrees C (175 degrees C) until the pie bubbles and the crust and crumb topping turn golden brown, for an additional 45 to 50 minutes. Let the pie cool for at least 1 hour before serving.

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