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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (417g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 680 (50%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.