Deep-Dish Strawberry Rhubarb Pie
By Yankee Magazine|Apr 21 2002|
Our readers rave about this recipe for deep-dish strawberry rhubarb pie, saying that it leaves their families begging for more.
Ingredients
3 tablespoons cornstarch
1/2 teaspoon salt
1-1/2 cups sugar
2 cups strawberries, halved
2 cups diced rhubarb
1 tablespoon butter
pastry for a 1-crust pie
Instructions
Blend cornstarch, salt, and sugar. Add to fruit and mix. Place filling in deep 8-inch pie pan, heaping center of filling slightly above top of pan so that it will support pastry. Dot with butter. Moisten rim of pan. Roll pastry, cut several gashes in it, and place over filling. Trim edge — leaving 1/2-inch margin beyond edge of pan. Turn margin over and flute edge of crust, pressing firmly to pan. Sprinkle lightly with sugar. Bake in hot oven (425 degrees F) until crust is browned and rhubarb tender (about 30 minutes).
I liked this pie, I would add 2 cups sugar next time, seemed too tangy with just 1-1/2 cups.
Yummy! – but make it even simpler by using a Bisquick shortcake-type crust on top – and add raspberries as well as strawberries!
Very tasty with lots of fruit.
Tastes as fresh as the fruit used to make the pie. My family raved about it and begged me to make another pie as soon as possible.