My Own Strawberry Rhubarb Pie

Ingredients and Weight:

• 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt
• 1 cup (225g) unsalted butter, cold and cut into small pieces
• 1 large egg
• 2 tablespoons ice water
• 5 cups (625g) strawberries, hulled and halved
• 3 cups (375g) rhubarb, cut into 1/2-inch pieces
• 1 cup (200g) granulated sugar
• 1/4 cup (25g) cornstarch
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons lemon juice

Preparation Time:

• 30 minutes

Cooking Time:

• 60-75 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Make the pie crust: In a large bowl, whisk together the flour and salt. Add the butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs. Add the egg and ice water and mix until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the filling: In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss to combine.
3. Preheat oven: Preheat oven to 375°F (190°C).
4. Assemble the pie: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate and trim the edges. Pour the filling into the pie plate and dot with butter cubes.
5. Bake the pie: Bake for 60-75 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool completely on a wire rack before serving.

Nutritional Information:

• Calories: 450 per slice
• Fat: 25g
• Carbohydrates: 55g
• Protein: 5g

Dish Characteristics:

• Sweet and tart flavor
• Rich and flaky crust
• Vibrant red filling
• Ideal for special occasions

User Comments:

• "This pie is simply delicious! The perfect balance of sweetness and tartness, with a flaky crust that melts in your mouth." - Amy
• "I love the way the rhubarb adds a bit of acidity to the pie. It's so refreshing and not overly sweet." - Sarah
• "This is the best strawberry rhubarb pie I've ever had! The crust is so buttery and the filling is bursting with flavor." - Jessica

Special Precautions and Tips:

• Use cold butter when making the pie crust to prevent the butter from melting and making the crust tough.
• Do not overwork the dough when making the pie crust, as this can also make the crust tough.
• If you don't have a pie plate, you can use a 9-inch springform pan.
• Let the pie cool completely before serving to prevent the filling from spilling out.