Strawberry Rhubarb Pie
|
Nutrition Facts Canadian
1 Slice g Total Servings:
|
|
% Daily Value Amount
% valeur quotidienne Teneur
|
|
|
|
|
Cholesterol / Cholestérol
mg
%
|
|
Carbohydrate / Glucides
g
%
|
|
|
|
|
0%
Vitamin A / Vitamine A
|
0%
Vitamin C / Vitamine C
|
|
|
|
|
0%
Riboflavin / Riboflavine
|
|
* Based on a 2000 calorie diet
|
Nutrition Facts US
Per Slice g Total Servings:
|
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
|
Vitamin A 0% |
• |
Vitamin C 0% |
Calcium % |
• |
Iron 0% |
Thiamine % |
• |
Riboflavin % |
Niacin 0% |
• |
Folate % |
|
* Based on a 2000 calorie diet
|
Share Buttons Inserted Here, the share buttons will be dynamically placed here. No need to do anything here. |
|
Prep time
20 mins
|
Cook time
55 mins
|
Total time
195 mins
|
|
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)
|
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
|