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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Strawberry Rhubarb Pie Recipe

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This recipe for Strawberry Rhubarb Pie is from Our 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:  
3 cups fresh strawberries sliced
3 cups rhubarb cut into small pieces
1¼ cups sugar (a bit more if strawberries are not sweet)
¼ cup flour ( a bit more if you want it thicker)
¼ teaspoon salt
Directions:
Directions:
Prepare 2 pie crusts for a 10 inch pie plate. Preheat oven to 425°. Put an inverted cast iron skillet in the oven when preheating. This will help brown the bottom crust. Sift together the flour, sugar and salt. Put bottom crust in a 10" deep dish pie baker. Sprinkle about a fourth of the dry mixture in the bottom of the crust. Heap mixed up fruit in the pie crust and sprinkle the rest of the dry ingredients on top. Dot with butter. Put on top crust and be sure to seal it well. Put pie on top of cast iron skillet and bake at 425° for 10 minutes, reduce heat and bake another 40-50 minutes.

Variation: 3 cups rhubarb, 2 cups blackberries, 1 cup strawberries
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Recipe of Carol Hibbard Powell

 

 

 

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