Mimi's Strawberry Rhubarb Pie
From essentialingredients 12 years ago
- 60 minutes to make
- Serves 8
My grandmother's fabulous pie - always a huge family favorite! In fact, I requested this pie as my birthday dessert far more often that I requested an actual birthday cake!
Ingredients
- 1 pint strawberries, washed & hulled (I quarter mine, but they can also be left whole or halved) shopping list
- 1 pint rhubarb - cut into 1/2 inch pieces shopping list
- 1 & 1/4 cups sugar shopping list
- 4 & 1/2 tblspns flour OR 3 tblspns quick tapioca (tapioca is not something I keep on hand, so I use the flour substitution) shopping list
- 1/4 tspn salt shopping list
- 2 tblspns butter - cut into small pieces shopping list
- 2 9-inch pie crusts - store bought or homemade (which one I use depends on how much spare time I have!) shopping list
How to make it
- Preheat oven to 425 degrees (F).
- Combine all ingredients,except the pie crust & butter, in a bowl (be sure to get everything incorporated). Let stand for 5 minutes.
- Pour the contents of the bowl into the bottom crust. Dot with butter.
- Add the top crust and pinch together - cut a few slits to vent.
- Bake for 50-60 minutes.
- Best to put this on a sheet tray, just in case it bubbles over. Check this after 20-25 minutes, if top crust is getting too dark, cover with some foil for remainder of baking time.
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