Strawberry Rhubarb Pie
This delicious pie combines sweet ripe strawberries with the distinct tartness of rhubarb for a dessert that is perfect for spring.
Equipment
- Mixing bowl
- 9 inch pie pan
Ingredients
- 2 pie crusts see recipe for very best pie crust
- 1 cup sliced rhubarb about ¼" slices
- 3 cups fresh strawberries about 1 ½ lbs.
- 1 tsp vanilla extract
- 2 tsp lemon juice
- ⅔ cup sugar
- ¼ cup corn starch
- 1 tbsp Instant Clearjell or substitute with 2 extra tbsps corn starch
Instructions
- Preheat oven to 400°
- Roll out one of the pie crusts and lay it in the bottom of your pie pan. The edges should hang over the side.
- Slice the stalks of rhubarb and add to a medium sized mixing bowl. Hull (remove the stem) and quarter the strawberries and add to the mixing bowl as well.
- Add vanilla extract, lemon juice, sugar, cornstarch and Instant Clearjell (if using). Stir gently so that all the ingredients are well mixed, but the strawberries are not crushed.
- Pour the strawberry rhubarb pie filling mixture into the pie shell in the pan.
- Roll out the second pie crust and top the pie. If topping with a lattice top cut the top pie crust into long strips and weave them together on top of the pie. For a simpler top, you can just lay the second crust on top of the pie and cut holes for vents. For added effect, you can sprinkle the top of the pie with sugar.
- Crimp the edges of the pie crust with your fingers or a fork and cut away the excess. Wrap the edges of the pie with tin foil or a pie shield to keep them from burning.
- Bake at 400° for 20 minutes then lower the temperature to 350° and bake for another 25 to 30 minutes.
- Remove the pie from the oven and let cool for at least 1 hour before serving.