Strawberry Rhubarb Pie: The taste of spring

To me, at least, spring tastes like fresh strawberries. Well, those, a lot of rain, and allergies, but the fun part would be strawberries. Strawberry rhubarb pie utilizes them in the best possible way, to create warm, gooey deliciousness. I made this pie last week while I was home with local rhubarb, and it was so delicious.

I made a few mistakes in the execution here, which overall served to make the process a little more messy than it had to be. All was saved because the oven was line with foil, however. In the future, I’ll be sure to both use a 10″ pan rather than a 9″ pan, and put a cookie sheet under the pie to catch any drippings.

Anyway, this is a Betty Crocker recipe, modified to use strawberries, and with a few specific notes for making it easier (also, omitting orange zest). It’s pretty simple, but it tastes fantastic.

Ingredients

3 1/2 cups rhubarb, chopped

3 1/2 cups strawberries, chopped

2 1/3 cup sugar

2/3 cup flour

1 double pie crust (see here for pie crust recipe)

a bit of butter, as needed

Instructions

Preheat the oven to 425 F, then mix the fruit, sugar, and flour in a large bowl. Fresh rhubarb can be frozen chopped, in preparation for this recipe. Then, make the pie crust.

After the crust is all ready, and the filling is complete, place the lower crust in the bottom of a 10″ pie pan, and then add the filling. Cut the upper crust into strips and form a lattice over the top of the filling.

Once this is done, place the pie in the oven, and a cookie sheet on the rack directly below the pie to catch any drippings. Bake for 35 minutes, or until the crust is slightly browned and the pie is bubbly. Remove for the oven and allow 2 hours for the pie to cool and set. Then, enjoy delicious spring.