Glazed Strawberry Rhubarb Pie

By gstark

Ingredients

• 1-1/4 c sugar (I used Sugar In The Raw)
• 1/8 ts salt
• 1/3 c flour (I used buckwheat flour. I just learned that rhubarb is in the buckwheat family.)
• 2 c fresh strawberries
• 2 c fresh rhubarb - cut in 1" pieces
• 2 T butter
• 1 T sugar (for the "glaze" on the pie crust)
• 1 pastry for 2-crust pie (I used Keebler's shortcake pie crust. Look where the graham crusts are. I thought shortcake would complement the strawberries.)

Preparation

Step 1

Combine 1-1/4 c sugar & flour. Arrange half the strawberries & rhubarb in a pastry-lined piepan. sprinkle w/half the sugar mixture. Repeat w/remaining fruit & sugar mixture. Dot w/butter. Install top crust & flute edges to make high-standing rim. Brush top of pie w/cold water & sprinkle on 1 ts sugar. Cut steam vents in top crust. Bake in hot (425F) oven 40-50 minutes or until rhubarb is tender & crust is browned.



I liked this recipe because it didn't require mixing the fruit & dry ingredients together, just sprinkling the ingredients on top of the fruit mixture. In my experience w/rhubard, it gets gooey so fast when I mix it with the dry ingredients.