Wednesday, May 29, 2013

Strawberry Rhubarb Pie

This is my absolute favorite pie recipe!  Once again, from my Betty Crocker cookbook.  Everyone I've made this for as practically begged me to make it again.  This time, it was in honor of Dan & Shawna's anniversary (this is also my BFF's favorite pie).  It's so easy, and with just a few ingredients, not hard to have on hand.  When Grandpa Eddie used to give me rhubarb each year, I would wash/chop it, and freeze in "pie-sized" portions, so I always had it ready to go.

In case you are one of several people I've met lately who has no idea what rhubarb is, it's that "red celery" looking stuff, found in most grocery stores' produce and/or freezer department.  It has a wonderful tart flavor that perfectly compliments strawberry.  Random pharmacist fact:  rhubarb is high in iodine, so avoid/limit if you happen to be on a low iodine diet... but "who eats rhubarb?", right Melanie?  But don't worry, friends, only a few very specific conditions require a low iodine diet - unless you have been told by your doctor to do so, do not limit iodine in your diet.  Now back to the good stuff, the pie!  Here's how Mama makes it:

Strawberry Rhubarb Pie


- pastry for two-crust pie
- 2 c. sugar
- 2/3 c. flour
- 3 c. rhubarb, cut into 1/2-inch pieces (about 5 stalks)
- 3 c. sliced strawberries
- 1 T. butter, if desired


1.  Preheat oven to 425 degrees.  Make pastry or use refrigerated crust.  Line a 9-inch pie plate with one of the crusts.  Wash and chop the rhubarb and strawberries.

not all rhubarb is this red,
some is more of a green color.
it tastes the same, but doesn't look as pretty -
many people add a couple drops of red food coloring to rhubarb pies
(especially if you don't use strawberries)

2.  In a large bowl, mix sugar and flour.  Stir in rhubarb and strawberries.

3.  Spoon into pastry-lined pie plate.  Cut butter into small pieces; sprinkle over rhubarb (I usually don't use butter in my strawberry rhubarb pie).  Cover with top pastry, seal and flute edges.

overlap the top and bottom crusts slightly

fold over to hide the seam

pinch to seal

decorate the edge as desired
this is my favorite way
(PS - it's super hard to take a pic of both your hands without a tripod!)

4.  Cut slits in the top, brush with water, and sprinkle with sugar.  Cover edge with crust shield or foil to prevent excessive browning.  Remove foil during last 15 minutes of baking.

I carve a heart in all my pies
to show they were made with love :)

the N is for D&S,
the 5 slits for each year of marriage

brush with water or egg

sprinkle with sugar

5.  Bake 50-55 minutes or until crust is golden brown and juice begins to bubble through slits in crust.  Cool on wire rack at least 2 hours.

don't fear the oozing -
it just happens sometimes & it's delicious!

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