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Strawberry Rhubarb Pie Recipe

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This recipe for Strawberry Rhubarb Pie is from The Steffan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
double pie crust
2 1/2 c. of rhubarb
2 1/2 hulled, sliced strawberries
1 c. sugar
1/4 c. quick cooking tapioca or corn starch
1/4 tsp. salt
2 tbsp. unsalted butter
2 tbsp. sugar
Directions:
Directions:
Make your double pie crust or use Pillsbury Pie Crust ready to roll out. Roll out and place on in bottom of 9 inch pie pan.

You will need to start with 1 - 1 1/2 lbs of rhubarb stalks, washed, trimmed, and cut into 1 inch pieces to make about 2 1/2 c. of rhubarb.

Mix all pie ingredients together and let stand 15 minutes, stirring occasionally. Pour into pie pan and dot well with 2 tbsp. unsalted butter cut into small pieces. Cover with the second pie crust. Prick to vent and lightly brush the pie with milk, cream, or liquid creamer. Sprinkle with 2 tbsp. of sugar. Bake 30 minutes at 425º. Lower temperature to 350º and bake for 25 - 30 minutes more. Cool on rack.
Personal Notes:
Personal Notes:
Put a sheet of aluminum foil on bottom of the oven to catch the drips.

 

 

 

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