STRAWBERRY RHUBARB PIE
Strawberry Rhubarb Pie
- Cooking Time: 45min
- Servings: 8
- Preparation Time: 20min
- 2 pie pastries - I usually cheat and use Jiffy mix or buy refrigerated rolls
- 1qt fresh Rhubarb, cut into small chunks
- 1qt fresh Strawberries, quartered
- 1 1/2c Sugar
- 1/3c Flour
- heaping tablspoon Corn Starch
Heat oven to 350deg.
Blend together sugar, flour and starch.
In large bowl, toss fruit together.
Pour sugar mixture over fruit and stir to blend well, ensuring all fruit is coated with mixture.
Line deep-dish pie plate with bottom crust.
Pour fruit into crust; it may take some cramming to get it all in there- if you don't have deep-dish pie plates, make 2 pies in the shallower ones.
Cover with top crust; pinch or fork together edges- whatever your preferred method, and cut slits in top of crust. Some like to make a lattice top, as it's rather apropos of the old-fashioned pie.
Bake pie 40-45+min, til brown and bubbling from slits. I really stuff my pies and they do tend to overflow a little. This is just a little annoying because it can burn on the bottom of the oven. But I like fat pies.