Monday, May 28, 2012

Strawberry Rhubarb Pie


If you can get your hands on some rhubarb, you might enjoy the following recipe.  I cut up my rhubarb and freeze it in plastic bags until I am ready to use it. The quantities listed for flour and sugar are approximate and may have to be adjusted for your tolerance of tartness and the juiciness of your fruit. 


pastry for 2 crust pie
 2 cups fresh strawberries
2 cups rhubarb
1 1/4 cups sugar
dash of salt
1/3 to 1 cup Wondra flour (probably around 3/4 cup)
2 tbsp. butter
1 tbsp. sugar

Combine 1 1/4 cups sugar, salt and flour. Arrange half of strawberries and rhubarb in pastry lined 9 inch pie pan. Sprinkle with half of the sugar mixture. Repeat with remaining fruit and sugar mixture; dot with butter. Adjust top crust and flute edges. Brush top of pie with cold water and sprinkle on 1 tbsp. sugar. Cut steam vents. Bake pie in preheated 425 degree oven for 40 to 50 minutes or until rhubarb is tender and crust browned.