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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 472.7
  • Total Fat: 26.3 g
  • Cholesterol: 69.9 mg
  • Sodium: 276.4 mg
  • Total Carbs: 57.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.7 g

View full nutritional breakdown of Ratio Strawberry and Rhubarb Pie calories by ingredient
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Ratio Strawberry and Rhubarb Pie

Submitted by: BZARCHER
Ratio Strawberry and Rhubarb Pie

Introduction

A strawberry rhubarb pie made using the Ratio pie crust method (3 parts flour, 2 parts fat, 1 part liquid) and a 3:1 ratio of rhubarb to strawberries A strawberry rhubarb pie made using the Ratio pie crust method (3 parts flour, 2 parts fat, 1 part liquid) and a 3:1 ratio of rhubarb to strawberries
Number of Servings: 8

Ingredients

    For the crust:

    12 oz flour
    8 oz butter (2 sticks)
    4 oz ice water
    1 tsp. salt

    Filling:
    1 1/3 c. sugar
    1/3 c. flour
    1/2 tsp. grated orange peel (orange zest)
    1/8 tsp. salt
    3 cups of rhubarb, cut into 1/2 " pieces
    1 cup of sliced strawberries
    2 tblsp. butter

Directions

In a large bowl, combine the flour with the cold (frozen is even better) butter, working as little as possible with your fingers until you have pea sized grains of butter inside the flour. If you don't mind doing some extra dishes, you can put the butter and flour into the food processor and pulse 8-9 times.

Slowly add the water, using just enough to bring the mixture together into a dough. Divide the dough in half, forming each half into a disc shape, and refrigerate the discs for at least 15 minutes or until ready to cook.

Preheat the oven to 425 degrees.

In a large bowl, combine the sugar, 1/3 cup of flour, orange zest, and salt, then add strawberries and rhubarb and toss until well coated. Allow the mixture to set for 10 minutes.

Roll out one of the discs of pie dough until you can cover the entire pie dish including an overhang, then add the filling into the bottom pie shell. Dot the filling with butter, then roll out the remaining disc and either top as a whole shell or cut into strips and create a lattice top. Flute the edges of the pie crush to create a standing rim and cut vents into the top crust if you are not using a lattice.

Bake the pie for 40-50 minutes or until juice begins to bubble out of the vents and the crust is a golden brown. Cool to room temperature and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user BZARCHER.






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