Strawberry Rhubarb Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1 cup butter, cut in small pieces
• 1 large egg
• 5 tablespoons ice cold water (may need a 6th)
• 1 teaspoon key lime juice
• 2 1/2 cups strawberries, hulled and halved
• 2 1/2 cups rhubarb, in 3/8 to 1/2-inch slices
• 1 1/4 cups sugar (add an extra 1/4 cup if you have a real sweet tooth)
• 1/3 cup honey
• 1 large egg, lightly beaten
• 1 teaspoon key lime zest
• 1 tablespoon key lime juice
• 6 tablespoons all-purpose flour
• 1/4 teaspoon nutmeg
• 2 -3 teaspoons key lime juice
• 2 teaspoons sugar

Recipe

• 1 crust.
• 2 in a large bowl, sift together flour and salt.
• 3 rub or cut (using a pastry cutter or two knives) the butter into the flour mixture, until it all looks like small peas.
• 4 beat together egg, cold water and lime juice.
• 5 gradually add liquid mixture to flour mixture, stirring gently with a fork. you may need to add the 6th tablespoon of cold water. do not overwork the dough or your crust will be tough.
• 6 shape mixture into two balls, wrap each in wax paper and refrigerate for 20 minutes.
• 7 filling.
• 8 combine all the filling ingredients, in a large bowl, in the order listed. stir well and let sit for 10-15 minutes.
• 9 just before rolling out the pie crust dough, start to pre-heat the oven to 400°f.
• 10 assemble.
• 11 flatten and roll out one ball of pie crust and use it to line a 9 or 10-inch pie pan. i use a 10-inch pan. for ease of handling, roll out the crust between two sheets of floured wax paper; also flour the rolling pin.
• 12 pour pie filling into crust.
• 13 flatten and roll out second ball of pie crust. use it to cover the filling, then crimp around the edges.
• 14 cut air slits.
• 15 brush top crust with finishing lime juice and sprinkle with sugar.
• 16 bake.
• 17 put in 400°f oven for 40 minutes or until rhubarb is tender.
• 18 let rest for at least 60 minutes (one hour) before slicing.