Strawberry-Rhubarb Pie
There is nothing like the intense strawberry-ness of a freshly-made strawberry-rhubarb pie. The tartness of the rhubarb and the sweetness of the sugar perfectly compliment the luscious, juicy berries. My family's favorite pie, especially when topped with really good vanilla ice cream.
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Difficulty Level
Easy
Hard
Needed Items
Durations
-
10 minutes prep, after you make the pie crust
40 minutes baking time
Total time (with crust): 1 hour
Ingredients
-
Crust for 9" two-crust pie (see link in notes below)
1 1/2 cups granulated sugar
1/3 cup all-purpose flour
1/8 tsp salt
1/4 to 1/2 tsp cinnamon
1/2 tsp vanilla extract
3 cups rhubarb, cut into 1"-1 1/2" pieces
2 cups hulled strawberries
2 tablespoons butter
Number of Servings
- 8
Equipment
-
9" deep dish pie pan
Large bowl
Sharp knife
Large spoon
Do-Aheads
-
Make the pie crust (see notes below)
Preheat oven to 450°
Cut rhubarb
Hull strawberries and cut in half or in slices
