Strawberry Rhubarb Pie
We love the tart-sweet combination of rhubarb and strawberries in this easy and delicious Strawberry Rhubarb Pie recipe.
By Yankee Magazine|Apr 21 2016|
We love the tart-sweet combination of rhubarb and strawberries in this easy and delicious Strawberry Rhubarb Pie recipe.
This recipe for strawberry rhubarb pie calls for equal amounts of strawberries and rhubarb, but it’s equally good when the 4 cups of fruit is almost all rhubarb, with just a handful of strawberries — wild ones, for instance — thrown in for color and flavor. (Unfortunately, you can’t use all strawberries or the pie comes out flat tasting and mushy. If you want strawberries and nothing but, try Bonnie Brae Strawberry Pie, star “Recipe with a History” in the May 1999 issue of Yankee.)
Ingredients
pie pastry for 2 crusts
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 pint strawberries, hulled
2 cups rhubarb, diced
2 tablespoons butter
Instructions
Heat oven to 425 degrees F. Roll out a little more than half the pastry dough and line a 9-inch pie pan.
Mix sugar, flour, and salt and sprinkle a small amount in the pastry-lined pan. Combine remaining sugar mixture with the strawberries and rhubarb, fill the pie pan, and dot with butter.
Roll out the remaining dough and top the pie. Seal the edges well, then trim and flute them. Cut a few slits in the top for steam to escape. Bake 15 minutes, then lower heat to 400 degrees F and continue to bake until filling is bubbling and the pie is nicely browned, 25 to 35 minutes more.
Not the absolute best I’ve had, but the ease of the recipe makes up for the difference.
I made this twice, now love the easiness of it.
This was very easy and tasted like the strawberry rhubarb pie I remember as a child.