Dessert for 8

Strawberry Rhubarb Pie with berries

Name: Strawberry Rhubarb Pie with berries
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 1/2 cups all-purpose flour; 2 tsp salt; 1 lb tenderflake lard; 1 large egg; 1 tbsp vinegar; 1 cup cold water; 3 cups rhubarb; 3 cups strawberries chopped into small pieces; 3/4 cup sugar; 1/4 cup cornstarch; 1/2 tsp cinnamon; 1/4 tsp ground ginger

$9.12for 460 minServes 8

A flaky homemade crust holds sweet strawberries and tart rhubarb thickened with cornstarch and baked until bubbling.

Photo: thekitchenmagpie.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Berries, 30 oz$0.40/oz typical	30 oz	$12.00Typical price
Total for the servings shown		$18.23

Pantry staples you likely have

FlourCooking spray, shortening, ghee, coconut and sesame oilVinegarSugar and brown sugarCornstarch, vanilla, yeast, cocoaDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blends

Not included in the cost.

60 minstart to table
Mediumdifficulty
8servings as written
$$typical cost tier

American Dairy-free Budget Desserts Spring Summer

Typical price

$2.28 per serving$9.12 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

5 1/2 cups all-purpose flour
2 tsp salt
1 lb tenderflake lard
1 large egg
1 tbsp vinegar
1 cup cold water
3 cups rhubarb
3 cups strawberries chopped into small pieces
3/4 cup sugar
1/4 cup cornstarch
1/2 tsp cinnamon
1/4 tsp ground ginger

Steps

Heat the oven to 425 F and have a 9-inch pie plate ready.
Mix the flour and salt, cut in the lard, then stir in the egg, vinegar, and cold water to form dough.
Divide the dough, roll one piece into a round, and fit it into the pie plate.
Mix the rhubarb, strawberries, sugar, cornstarch, cinnamon, and ginger, then spread the filling in the crust.
Roll out the remaining dough, place it over the filling, seal the edges, and cut several vents.
Bake for 15 minutes, reduce the oven to 375 F, and bake for 30 to 35 minutes until the crust is golden and the filling bubbles.
Cool the pie for at least 10 minutes before cutting.