Strawberry-Rhubarb Pie
Servings 0
Ingredients
Crust
- 2 c flour
- 2 tbsp sugar
- a pinc of salt
- 200 g vegetable shortening
- 1/3 c nut milk add more if needed, by 1 tbsp each
Filling
- 430 g sliced frozen rhubarb thawed, drained
- 500 g fresh/frozen strawberries sliced
- 1/2 tbsp lemon juice optional
- 3/4 c sugar
- 1 tbsp cornstarch
- 1 tbsp cornstarch dissolved in 1 tbsp water
Egg Wash
- A little of nut milk mixed with maple syrup and coconut palm/brown sugar
Instructions
- Place fruits in a pan, add juice and sugar, bring to boil. Cook until soften, stirring occasionally on medium heat.
- Stir in cornstarch, followed with cornstarch solution. Cook to thicken, take off from heat, set aside.
- Mix ingredients for crust in a bowl, knead and divide into two. Roll flat each
- Lay 1 crust dough on pie plate, pour filling, top with another crust. Make some holes/slits for air vent. Brush with “egg” wash
- Bake at preheated 400 F for 25 mins