** Remember, with my recipes, I never give exact measurements because I’m not the measuring sort… I put food together according to taste most of the time (unless precise measurement is required). That’s why my recipe writing is a bit… unconventional ;) **
It’s that time of year – when I keep hearing about Strawberry-Rhubarb Pie… I was at a networking event this week, and my friend Patti happened to mention that she had just made one… and she mentioned that it was REALLY easy… she fired off her recipe to me – seemed simple enough – AND – As luck would have it, I got some Rhubarb in my CSA Share this week.
Strawberries (2 to 3 cups)
Rhubarb (1 to 2 cups)
Pre-made Pie Crusts
Sugar – about 1/4 of a cup (maybe a bit more…)
Lemon Juice from a fresh lemon – juice from about 3/4 of the lemon
Cornstarch – 1 to 2 Tablespoons – depending on how thick you want your filling.
Cut Strawberries in 4ths
Cut Rhubarb in small bits (whatever size ya like, really)
Combine strawberries, rhubarb, sugar and lemon in a bowl. Mix well. Let sit for 30 minutes.
Add cornstarch and stir again. Pour into pie shell – add a crust on top. I added an egg wash and a little sprinkle of sugar on top of my crust… just because.
Bake at 400 for 35 to 40 minutes.
I am in LOVE – LOVE! – with this pie!! It may not be the prettiest pie – but it is delicious!!