Strawberry Rhubarb Pie by jej

[S_Wirth]

Strawberry-Rhubarb Pie

Submitted by: jej
Last Updated: 4/24/2004

I could not find a recipe for this (perhaps I didn't look very far), so I looked at one of my favorite cookbooks for pie, and I adapted a Fresh Rhubarb Pie recipe. Here is the resulting recipe:

Pastry for Double-Crust Pie

1-1/2 c. sugar
1/2 c. all purpose flour plus 1 T. cornstarch
3-1/2 c. rhubarb, cut into 1/2-inch (1 centimeter) pieces
1 lb. fresh strawberries, cut into "smallish" pieces.

Microwave rhubarb. I read somewhere that heating rhubarb sweetens it. It may be an old wives's tale, but I do it anyway. I cook it 'til it softens somewhat, but not to obliterate it.

Combine flour, constarch, and sugar; mix well, and add rhubarb. Microwave a short time more. Add strawberries.

Pour into pastry-lined pie plate. *Dot with butter, if desired. I don't do this. Figure there's enough fat in the crust. Trim and moisten top edge of crust.

Place top crust (lattice-work, if you wish and have time) over the filling. Fold edge under bottom crust, pressing ro seal.

Flute edge to make high standing rim.

Sprinkle lightly with sugar. (Milk first, if desired; I prefer it simply with sugar.)

Bake for 10 minutes at 450 F, then at 350 F for 45 to 50 minutes, or 'til done. Crust should be golden brown. Place foil strips (I make a ring) over fluting if it is darkening before the rest is done.

Cool and enjoy.

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