Thursday, July 14, 2011

Strawberry Rhubarb Pie

A classic summertime pie, this is a great way to enjoy fresh fruit.  I recommend you leave room for dessert.

Yield: 9 servings


If using frozen fruit, thaw completely and drain fluid before using.  Do not, however, push fluid out of the fruit.

  • Pastry for two pie crusts
  • 2 cups sugar
  • 2/3 cup flour
  • 3 cups rhubarb, cut into 1/2" pieces
  • 3 cups strawberries, sliced
  • 1 tbsp butter, cut into small pieces


  1. Line your pie plate with the first pastry shell.
  2. Mix sugar and flour in a large mixing bowl.  Add the fruit and toss to coat fully.  If you do it right then it should come out looking a little slimy.
  3. Spoon the filling into the pie shell.  Dot with the pieces of butter.
  4. Cut the second pastry shell into narrow strips.  Arrange in a lattice on top of the fruit filling.
  5. Trim and flute the edges of the pie.  Cover the crust with strips of aluminum foil.
  6. Bake at 425ºF for 40 minutes.  Remove the aluminum foil and bake another 15 minutes.
  7. Let cool on a wire rack for at least two hours before serving.  Stor in the refrigerator.

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