Strawberry Rhubarb Pie
This pie is tart, sweet and if you pair it with a little ice cream, it's a top notch dessert.
Servings: 8 people
Ingredients
- 2½- 3 cups rhubarb, chopped 2-3 large stalks
- 3 cups strawberries, chopped smaller than quarters (bite size)
- 1¾ cups sugar
- ⅔ cups all-purpose flour
Instructions
- Heat oven to 425°F. Make 2-Crust Pastry (see notes and post for link)
- In a large bowl, mix sugar, flour. Stir in rhubarb and strawberries. Spoon into pastry-lined pie plate.
- Optional: cut 1 Tbsp butter into smaller pieces and sprinkle over the fruit mixture.
- Cover with top pastry that has slits cut into it; seal and flute. Method #1: Cover the edges of the pie with foil or use an an aluminum pie crust protector shield to prevent excessive browning; remove the last 15 minutes. Method #2: Put the Pie into the oven and let the pie cook for 10 minutes, then place an aluminum pie crust protector shield on top of the pie to prevent excessive browning; remove the last 5 minutes.
- Tip: Place a cookie sheet covered with a sheet of foil on the rack under the pie to catch any fruit drippings. This pie gets bubbly!
- Bake for 45-55 minutes or until crust is golden brown and juice begins to bubble through.
- Cool on a wire rack for at least 2 hours.
Notes
Here is the best pie crust recipe!