The spring has some amazing veggies harvesting. One of my favorites this time of year is Strawberry Rhubarb Pie. Its amazing how you can take such a tart vegetable and turn it into a deliciously sweet treat. This recipe is adapted from All Recipes and the pie crust is my aunts homemade crust. I hope you try this out and enjoy!
Ingredients
- 1 cup white sugar
- 1/2 cup all-purpose flour
- 1 pound fresh rhubarb, chopped into 1 inch pieces
- 2 pints fresh strawberries, quartered
- 2 tablespoons butter, cubed
- 1 egg yolk
*homemade crust recipe below
Directions
- Preheat oven to 400 degrees F
- In a large bowl mix flour, sugar, strawberries and rhubarb and let sit for 30 minutes
- Pour filling into pie crust; sprinkling butter cubes on top and cover with top crust. Seal edges of top and bottom crust with water
- Apply yolk to top of pie, using a pastry brush and cut small holes in top to let steam escape. * optional- sprinkle sugar on top of pie crust
- Bake for 35-40 minutes until bubbly and golden brown
Pie Crust for a Double Crust Pie
Ingredients
- 2 1/4 cup unsifted flour
- 1 tablespoon salt
- 1 cup butter flavored Crisco
- 5 tablespoons of cold water
Directions
- Add Crisco to a bowl and use a potato masher to cut into the shortening
- Combine all other ingredient and mix with a fork until dough is formed
