Strawberry Rhubarb Pie
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Nutrition Facts Canadian
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1 Slice g Total Servings:
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
mg
%
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Carbohydrate / Glucides
g
%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per Slice g Total Servings:
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium % |
• |
Iron 0% |
| Thiamine % |
• |
Riboflavin % |
| Niacin 0% |
• |
Folate % |
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* Based on a 2000 calorie diet
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Prep time
20 mins
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Cook time
55 mins
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Total time
195 mins
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Ingredients
3 cups fresh rhubarb - cut into ¼” pieces (411 g)
454 g fresh strawberries - sliced
⅓ cup Kinnikinnick All Purpose Flour Blend (68 g)
1 cup granulated sugar (216 g)
2 tbsp water (28 g)
2 packages Kinnikinnick 9” Pie Crust (780 g)
Optional: 2 tbsp granulated sugar - for top of pie (30 g)
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Directions
Filling
- In a medium size pot combine fruit, sugar and Kinnikinnick All Purpose Flour Blend. Cook over medium heat until mixture begins to boil.
- Reduce heat to simmer and continue cooking for 10 minutes (mixture will begin to thicken slightly).
- Remove from heat and cool mixture in the refrigerator for 1 hour.
Pie Crust
- To thaw pie crusts for tops - remove from freezer and invert two crusts on a piece of parchment paper. Remove foil container and let thaw for 1 hour. Roll out thawed pie crusts slightly on parchment paper.
- To thaw pie crusts for bases - remove from freezer and let thaw in foil container for 30 minutes. Prick thawed pie crusts with a fork to avoid air pockets.
Assembly
- Preheat oven to 375°F (190°C).
- Fill two 9” Kinnikinnick Pie Crusts bases with cooled strawberry rhubarb filling.
- Moisten edges of filled pies with water.
- Top filled pies with slightly rolled out Kinnikinnick Pie Crusts. Flute edges by pressing both top and bottom layers of pie crusts together.
- Vent top of pie crusts with 3 slits or a design in center.
- Using a pastry brush, moisten top crusts with water.
- Sprinkle with 2 tablespoons granulated sugar.
- Bake in preheated oven for 45 minutes. Remove from oven and let cool for 30 minutes at room temperature.
- Finish cooling in the refrigerator to allow filling to set (2 - 4 hours).
Yields 2 pies
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