I love this time of year! School just let out, the strawberries are starting to grow and it’s time to harvest rhubarb! So it’s the perfect time for some yummy strawberry rhubarb pie.
a pie crust (top and bottom)
1 cup granulated sugar
2 tbsp. cornstarch
3 tbsp. flour
pinch of salt
3 cups strawberries, quartered (if frozen, thaw slightly)
3 cups rhubarb, 1/2″ thick pieces
1 tbsp. unsalted butter, cubed
Preheat your oven to 350 degrees F.
Lay out the bottom pie crust in your pan and set aside.
Mix together sugar, cornstarch, flour and salt. In a large bowl place the strawberries and rhubarb, sprinkle with the sugar mixture and gently stir to coat. Pour this into the prepared pan. Top with butter cubes. Place top crust on and crimp the edges. Cut five or six slits in the top of the pie for steam to escape. Bake for 50 – 60 minutes, until the crust is golden and the filling is bubbling and thick. Let sit for 15 minutes. Enjoy!