Strawberry Rhubarb Pie
Scrumptious and sweet! This strawberry rhubarb pie hit the spot for a summer dessert! And just in time for strawberry season.
I find all my recipes on Pinterest, bake, and modify based on my liking. Listed below will be the recipe I found. On top of that, I will be listing the do’s and don’ts of making your first strawberry rhubarb pie.
Now on to the do’s and don’ts!
Do rinse your fruit off. Pesticides may or may not have been on your purchased fruit and it is always safe to get in the habit of rinsing your produce off.
Do preheat the oven while you are prepping. You want to make sure that oven is ready for your pie right when you stick it in.
Don’t top the layers with the sugar/flour mixture. Mix it all together before you put it in the pie.
(this leads us to the next do) Do drain your mixture of strawberries, rhubarb, flour, and sugar. There is going to be a lot of juice. Make sure you drain it or it will end up making your pie soggy.
Don’t preheat the oven to 425 degrees. It is way TOO HOT! I had to take my pie out extra early because it would have burned. (I do think my crust is a little dark too)
Do put extra sugar in the recipe. The recipe calls for 1 1/3 cup of sugar and I thought that was too much when I saw it. But, I would definitely suggest to put a little bit more if you have a sweet tooth!
My Strawberry Rhubarb (refined) Recipe
2 cups of Strawberries
2 cups of Rhubarb
1 1/2 cup Sugar*
1/3 cup All Purpose Flour
2 Tbsps butter (optional – omit if dairy free)
Preheat over to 365 degrees F*
Cut up Strawberries and Rhubarb into small pieces.
Mix together Sugar and Flour.
Pour sugar/flour mixture into a bowl of the strawberries and rhubarb.*
Mix with (clean) hands until combined.*
Place a strainer on top of an empty bowl.*
Pour the strawberry and rhubarb mixture into the strainer.*
Let the mixture sit for 5-10 mins. This will help with removing the liquid.*
Cut up butter into small pieces and layer on top.
Put top of pie crust on and cut slices in the middle.
Put tin foil around the edge of the pie to prevent crust from burning
Cook for 35-40 minutes* (put a cookie sheet under the rack to catch any drippings.)
Remove Tin foil from outside of crust and continue to cook for an additional 5-10 minutes* or until crust is golden brown.
*everything I altered or added
You can most certainly serve this pie with vanilla ice cream or whip cream!