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Cooking Utensils needed:
large bowl
pie dish
measuring cups
measuring spoons
Ingredients
filling:
2 cups fresh strawberries, cut into halves
2 cups chopped rhubarb
2/3 cup sugar
1/4 cup flour
1 1/2 tablespoons lemon juice
2 teaspoons cornstarch (if the strawberries are really juicy)
pie crust:
Make your own or don't—buy 2 crusts (who's gonna know?).
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Instructions:
- Preheat oven to 450°.
- In a large bowl, gently mix filling ingredients until well blended. Let stand 15 minutes.
- Turn the filling into a pie shell and then cover with a second pie shell, pinch sides close, dot with butter, add air holes, and add a crust design if you're so inclined.
- Bake for 10 minutes at 450°, then reduce heat to 350° and bake for another 35-40 minutes.
- Be patient and allow the pie to cool for one hour before serving.
- Now you can share your hard work and savor the compliments!
Tips:
- For a nice brown crust, dot with milk and sugar during the last 10 minutes of baking.
- Place aluminum foil under the pie pan during baking to catch any oozing fruit filling.
- Use this recipe with any kind of fruit.
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Strawberry Rhubarb Pie. You can't spend much time in the Midwest without encountering a fresh fruit pie. At a county fair or a small-town bakery, fruit pie is a summer staple for breakfast, lunch, or dinner—and rhubarb is a regional favorite ingredient in many recipes. Rhubarb blends beautifully for a taste that is sweet enough to eat alone yet tart enough to merit a nice dollop of vanilla ice cream. Dig in!
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