Strawberry-Rhubarb Pie

What is a pie blog without pie! So here’s what I made yesterday. It was my brother’s girlfriend’s birthday, so that meant pie!! (I love it when people have birthdays.) I actually originally wanted to make Apricot-Strawberry Pie, but she didn’t think that sounded good and it was her birthday. Also, apricots are crazy expensive right now, so it worked out.

The recipe…

Crust–easy-peasy flaky double crust.

Filling:
4 cups chopped rhubarb (about 1/4 to 1/2 inch slices)
3 cups strawberries, hulled (slice in half if they’re particularly large)
1 cup sugar
2 1/2 tbsp cornstarch

Easiest pie in the world, tastes terrific. Put rhubarb in a bowl and coat with about 1/2 of the sugar. Let it sit while you get your cornstarch and mix it with the remaining sugar. Pour over strawberries. Add rhubarb. Mix it all up and dump into your pie crust. This is a terrific pie for a lattice crust, so weave it or cheat it, but make sure you can see the top!

Bake at 425 for 20 minutes, then reduce heat to 350 for 35-40 minutes until the crust is golden and the juices are bubbly.

This pie was a total hit. Hooray. Depending how tart you prefer your strawberry rhubarb pie, you may want to skip soaking the rhubarb in sugar and just put all the sugar in at the end.

This was a superbly juicy pie and I actually made a mess of the oven because one of the pies got tipped and dripped juice all over the bottom. Oops.

Edit: A picture!

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