Strawberry Rhubarb Pie
Spring's first fruit makes a delicious pretty-in-pink pie.
Ingredients
- 1 2 crust pastry I use Pillsbury
- 2 C. sugar, granulated
- 2/3 C. flour
- 1 tsp. grated orange peel or 1 tsp. orange extract, if desired
- 3 C. strawberries, fresh and halved
- 3 C. fresh rhubarb, washed and cut into 1/2-inch pieces
- 1 Tbs. cold butter if desired
Instructions
- Heat oven to 425 * Place pastry in 9-inch glass pie plate.
- In large bowl, mix sugar, flour and orange peel. Stir in rhubarb and strawberries, place in pie plate and add cut butter over the top of the mix. Cover with top pastry with small slits cut into it to vent. Seal and flute. Cover edge with a pie shield or use foil to cover edges. Remove shield for the last 15 minutes of baking time (I cover the pie about half of the total time, just a preference).
- Bake for 50-55 minutes or until crust is golden brown and juice begins to bubble through the cut slits in crust. Cool on cooling rack at least 2 hours.Refrigerate until serving time to help thicken the juices, at least a few hours.
Notes
For a quick pie, you can use frozen fruits instead of fresh, thaw and drain them first.
Also, I like to add a milk/cream wash over the crust, then sprinkle sugar, granulated to cover the crust lightly.
Another favorite recipe of mine is to use rhubarb and raspberries mixed, also pretty and pink, not tart at all.
Enjoy!