Strawberry Rhubarb Pie
I was getting rhubarb ready for the freezer today and I decided I’d make this pie. I always make a rhubarb pie for my daughter, Janelle, on her birthday, but my other daughter, Julie, loves strawberry rhubarb pie better, so decided to treat her today.
Turned out delicious and I got a lot of ooos and ahs. Serve it with a scoop of ice cream on the side.
- 2 cups chopped rhubarb
- 2 cups chopped strawberries
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter, diced
- 1 double crust refrigerated pie crust (or use your favorite recipe)
Heat oven to 375 degrees. Adjust oven rack to second from lowest position.
Fit one of the crusts in the bottom of a 9-inch pie plate.
In a large bowl, mix rhubarb, sugar and flour together. Put mixture into pie crust. Dot the top of rhubarb mixture with butter.
Fit remaining crust on top of mixture. Seal your edges. Make slits on top of pie crust for steam to come out. Set your pie on a paper lined cookie sheet so if it bubbles out, it won’t get all over your oven.
Bake for 50 to 60 minutes. Or until it is bubbling in the center of pie.
If edges start to brown too much, cover with pie shield or foil the last 10 minutes of baking.
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