Tuesday, May 5, 2009

Like many pies with all-fruit filling, this pie filling is quite runny. We like to spoon the extra syrup over ice cream, but if you want a firmer pie, you can stir a beaten egg, or as a commenter suggested, some Minute Tapioca, into the filling before baking. You can also substitute corn starch for the flour, if desired.

Pastry for 2-crust pie
2 cups white sugar
2/3 cup all-purpose flour
3 cups diced, fresh rhubarb (half-inch pieces)
3 cups sliced, fresh strawberries
2 tablespoons butter or margarine
1 egg yolk
2 tablespoons white sugar

1. Preheat oven to 425 degrees F.
2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Stir to coat.
3. Pour filling into pie crust. Dot with butter, and cover with top crust. Crimp edges of top and bottom crusts together. Cover edge of crust with 3-inch strips of aluminum foil to prevent excess browning. Remove foil during last 15 minutes of baking.
4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small slits in top to let steam escape.
5. Bake until bubbly and brown (45-55 minutes). Cool on rack.



Shanna said...

Oh YUM! I love strawberry rhubarb anything!

MrsKnight said...

I mix some Minute Tapioca into the fruit mixture and it thickens the juice and lets the pie slices keep their shape.