Recipe by Martha Stewart
1. Preheat oven to 375 degrees. Make the filling; mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.
2. Make the crust; Roll out 1 disk pate brisee to a 1/8 inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour filling; dot top with butter. Refrigerate while making top crust.
3. Roll remaining disk pate brisee to a 1/8 inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter.
4. Make the lattice on top of the pie and brush with egg wash. Refrigerate for 30 minutes.
5. Bake pie in middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly). Transfer pie to a wire rack, and let cool for at least 2 hours.
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Serving Size: 1 Serving (417g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1354 | ||
Calories from Fat: 680 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.6g | 101 % | |
Saturated Fat 44.7g | 224 % | |
Monounsaturated Fat 25.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1771.8mg | 61 % | |
Potassium 924.8mg | 24 % | |
Total Carbohydrate 197g | 58 % | |
Dietary Fiber 14.9g | 59 % | |
Sugars, other 182.1g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1354
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