Strawberry Rhubarb Pie
1 1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
3 cups fresh rhubarb -- peel with a vegetable peeler and chop
3 cups fresh strawberries -- clean and slice in half
1 plain (homemade or store-bought) pie crust -- enough for bottom and top crust
Sift together all dry ingredients.
Sprinkle bottom of crust with 1/3 of dry mixture.
Gently add rhubarb and strawberries and heap onto pie shell.
Create a slight mound in center.
Sprinkle remaining mixture over rhubarb and strawberries.
Dot filling with butter.
Cover with top crust, arranging the pastry in a lattice pattern, or leave whole with decorative cuts to vent.
Bake 10 minutes at 425 degrees F
Reduce to 350 degrees F, and bake 40 to 50 minutes.
Allow to cool on a wire rack before cutting.
Pairs Well With
Here is a very simple recipe for a filling to use in your favorite crust.