When strawberry season hits you can bet I will be making a few of my families favorite pie. Strawberry-Rhubarb! I usually try to make one or two to freeze for another day but that never seems to happen in our house. It’s just that good. So I thought I’d share it with you too!
Pastry for 2, 10″ pie crust
1 3/4 cups sugar
3/4 cup all purpose flour
1/2 teaspoon grated orange peel (makes the pie extra yummy)
3 cups of sliced fresh rhubarb and 3 cups sliced strawberries
3 tablespoons of unsalted butter
Heat oven to 425 degrees. Slice fresh strawberries and rhubarb into about 1/2″ pieces. Let rest in a strainer, over a bowl to catch that yummy juice while you prepare the pastry. I do this because I find that the fresh strawberries can make the pie a bit too runny. Sift together the flour, sugar and grated orange peel.
Next you want to put everything together into a big bowl and mix it all up. Carefully cuz you don’t want to smush those berries. Put it all into your prepared pie-crust, it will fit, really! Dot it with the butter and cover it with the top pie-crust. Now you want to cut a few slits into the top to let all that steam out when it’s cooking, sprinkle a little bit of sugar on top to make it all sparkly and pretty, cover the edges with a few pieces of aluminum foil so they don’t burn and pop that baby into your hot oven. Bake for about 50 mins. or so till the juices start to bubble and the crust is golden brown. Remove that foil 15 mins before you finish baking so the crusts can brown up a bit.
So there ya have it. Strawberry-Rhubarb Pie. How long will it last in your house?