For Independence Day, I made a Strawberry Rhubarb Pie. Mentioning this on twitter caused all sorts of comments. I did not know people were so passionate about rhubarb. I’m firmly on the side of rhubarb lovers, but understand the aversion to it, what with the toxicity and all.
But I wasn’t thrilled with the strawberry rhubarb pies I’d made in the past using other recipes. So I rifled through my cook books and All Recipes and put out a plea for help on twitter. And this is what I came up with. It’s pretty dang good.
April’s Rhubarbarian Strawberry-Rhubarb Pie
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- In a large saucepan, dissolve cornstarch into cold water. Ad sugar and rhubarb and heat over medium heat until mixture thickens. Remove from heat and stir in strawberries and spices. Let mixture set for 30 minutes.
- Preheat oven to 400 and prepare pie crust in a deep dish 9″ pie plate. Pour mixture into crust, dot with butter, and top with 2nd crust. I prefer a lattice crust, but a whole crust with vents will also work. Cover edges with foil or a pie crust protector. Place pie plate on a cookie sheet in the oven to catch spills.
- Bake for 35-45 minutes, until crust is golden brown. (Remove the foil for last 10 minutes to brown edges. Let pie set for an hour or so for filling to set.
If you like this (Or THINK you’d like this) head over to All Recipes and give my recipes some stars. Oh yeah, best served with Blue Bell Vanilla Ice Cream.