Strawberry Rhubarb Pie
  • Cooking Time: 60 min
  • Servings: 8 slices
  • 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
  1. Sift together all dry ingredients.
  2. Sprinkle bottom of crust with 1/3 of dry mixture.
  3. Gently add rhubarb and strawberries and heap onto pie shell.
  4. Create a slight mound in center.
  5. Sprinkle remaining mixture over rhubarb and strawberries.
  6. Dot filling with butter.
  7. Cover with top crust, arranging the pastry in a lattice pattern, or leave whole with decorative cuts to vent.
  8. Bake 10 minutes at 425 degrees F
  9. Reduce to 350 degrees F, and bake 40 to 50 minutes.
  10. Allow to cool on a wire rack before cutting.
Here is a very simple recipe for a filling to use in your favorite crust.