Strawberry Rhubarb Pie

I remember eating rhubarb for the first time at a friend's house when I was a kid. My friend's mother made strawberry rhubarb pie and I liked the sweet-tart flavor. My mother-in-law made strawberry rhubarb pie for my brother-in-law because he likes really tart desserts. He took some pie home.

Strawberry Rhubarb Pie
Adapted from Farmer’s Journal Country Cookbook
Edited by Nell B. Nichols

Pastry for 2-crust pie (Use Celebrity Chef Ina Garten's recipe)
1 1/4 cups sugar
1/8 teaspoon salt
1/3 cup flour
2 cups fresh or frozen strawberries
2 cups (1” in pieces) fresh or frozen rhubarb
2 tablespoons butter
1 tablespoon sugar

Combine 1 ¼ cups sugar, salt and flour.

Arrange half of strawberries and rhubarb in pastry-lined 9-inch pie pan. Sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture dot with butter.

Adjust top crust and flute edges. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut vents.

Bake in hot oven at 425 degrees F 40 to 50 minutes or until rhubarb is tender and crust is browned.



My mother-in-law rolls dough between two parchment paper sheets, so the dough doesn't stick to the counter. I do the same thing at culinary school, except I use industrial-grade plastic wrap that's very wide.


She easily placed the dough over the pie pan.