Strawberry-Rhubarb Pie

  • 1/2 c. sugar
  • 4 T. cornstarch
  • 2 c. hulled and halved strawberries
  • 2 c. sliced rhubarb
  • 2 frozen pie crusts

Preheat the oven to 425 degrees. Place a pizza pan in the preheated oven.

In a small bowl, combine the sugar and cornstarch. Set aside.

In a large bowl, combine the strawberries and rhubarb. Add the sugar mixture and toss well to coat the fruit. Carefully pour the fruit mixture into one of the pie crusts. Taking care to avoid breaking it, remove the other pie crust from its pan and invert it over the filled crust. Allow the crust to sit for about 10 minutes. Carefully pinch the crust edges together and cut any remaining crust from around the edges with a pastry knife. If desired, roll the remaining dough out on a flat surface and, using a cookie cutter, create pastry shapes and apply to the surface of the pie crust. Using a pastry knife, cut 5-6 slits in the top of the crust to allow steam to escape during baking.

Place the prepared pie on the pizza pan in the oven. Bake the pie for 10 minutes. Reduce the oven temperature to 350 degrees. Bake for an additional 30-40 minutes or until the fruit is cooked and the pastry is golden. Allow the pie to cool completely before serving.

  • Yields: 6-8 servings
  • Preparation Time: 1 hour
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