In Asheville, North Carolina it is all about the crust, Strawberry-Rhubarb Pie, Buxton Hall BBQ
 
Prep time
Cook time
Total time
 
Author:
Recipe type: pie
Cuisine: american
Serves: 6 or 8 slices
Ingredients
  • For the crust
  • Crust for a double crust pie (artofthepie.com) If desired, use part rye flour with part all-purpose flour
  • For the filling
  • 2 ½ cups rhubarb, cut in 1 inch lengths
  • 2 ½ strawberries, hulled and halved
  • 1 cup sugar or to taste
  • ¼ cup quick-cooking tapioca
  • ¼ tsp salt
Instructions
  1. For the crust
  2. Roll half of the dough into a 13 inch round and place in a 9 inch pie plate; trim the overhang and refrigerate. Roll the other half of dough and refrigerate.
  3. For the filling
  4. Preheat oven to 425 degrees
  5. Mix filling ingredients and let stand for 15 minutes
  6. Pour into bottom crust and dot with 2 Tbsp unsalted butter, cut in small pieces
  7. Cover with top crust, trim edges, crimp or flute
  8. Brush top with milk or cream
  9. Sprinkle with 2 tsp sugar; cut slits to vent
  10. Bake at 425 degrees for 30 minutes; reduce temperature to 350 degrees and bake 25-30 more minutes until the juices bubble through the vents. Cool on a rack. Enjoy!
Recipe by People, Places and Pies at https://peopleplacespies.com/asheville-north-carolina-crust-strawberry-rhubarb-pie-buxton-hall-bbq/