Food & Recipes Strawberry Rhubarb Pie
INGREDIENTS
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Rhubarb and strawberries go hand in hand, and what better way to honor the combination than in this classic summer pie. The lattice top looks fancy but the technique is super-easy to master.
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Ingredients
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Prep: 1 hour | Total Time: 4 1/2 hours (including chilling and cooling)
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1 1/4 cups
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whole-wheat pastry flour, (see Note)
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1 1/4 cups
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all-purpose flour
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2 tablespoons
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sugar, plus 1 teaspoon for sprinkling (optional)
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1/2 teaspoon
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salt
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4 tablespoons
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cold unsalted butter
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1/4 cup
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reduced-fat sour cream
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3 tablespoons
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canola oil
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4 tablespoons
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ice water
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1
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large egg white, beaten, for brushing
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2 1/2 tablespoons
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instant tapioca
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4 cups
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sliced fresh or frozen (not thawed) strawberries, (about 1 1/4 pounds)
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1 cup
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sliced fresh or frozen (not thawed) rhubarb
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2/3 cup
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sugar
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1 tablespoon
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lemon juice
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Pinch of
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ground nutmeg
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Pinch of
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salt
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