Rhubarb Strawberry Pie

Overall, a really good pie. My nieces and I made this using the last of our flash frozen strawberries and rhubarb. We let the fruit (rhubarb is actually a vegetable) thaw overnight then drained the liquid. After that we followed the recipe as printed. The pie turned out great. After cooling to room temperature, the pie had set perfectly and was delicious having a nice balance of sweet and tart. We served the pie homemade whipped cream.
Photo by Thomas H.
Adapted from bigoven.com

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Adapted from bigoven.com

Ingredients

  • 1

    cup granulated sugar

  • 1/2

    cup all-purpose flour

  • 1

    pound fresh rhubarb; chopped

  • 2

    pints fresh strawberries

  • 1

    recipe pastry for a 9 inch double crust pie

  • 2

    tablespoons butter

  • 1

    egg yolk

  • 2

    tablespoons sugar

Directions

Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix flour and 1 cup sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

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