This fresh Strawberry Rhubarb Pie recipe comes from my Great Aunt Joe. She lived in Nicholville, NY, and always grew her own rhubarb, making the most delicious pies. I loved when we would visit her in the summertime, she always seemed to have a fresh pie ready to eat. Strawberry Rhubarb Pie is a sweet dessert, perfect for summertime when everything is in season.
There is something really special about the combination of strawberry and rhubarb, they go so well together. If you have never had rhubarb, it can be a bit tart. The strawberries and sugar will help tame the bite. Rhubarb is a very seasonal item, usually only found in summer, and many stores don’t carry it. I grow my own, it is really simple and needs hardly any care. Best of all, it comes back every year, just don’t eat the leaves because they are toxic.
You can make your own rhubarb pie using this same basic recipe with some easy changes. You’ll want to use 4 cups of rhubarb with no strawberries, and will probably need to increase the sugar to 1 1/3 or 1 2/3 cups to counter the tartness.
Strawberry Rhubarb Pie
Pastry for 9-inch two crust pie
1 to 1 1/3 cups sugar
1/3 cup flour
½ teaspoon grated orange peel
2 cups fresh rhubarb, cut into ½ inch pieces
2 cups strawberries, cut into quarters
2 tablespoons butter, cut into small pieces
Heat oven to 425°F. Prepare pastry. Stir together sugar, flour, and orange peel in a small bowl. In a separate bowl, combine rhubarb and strawberry. Turn half of the rhubarb and strawberry into pastry-lined pie pan; sprinkle with half of the sugar mixture. Repeat with remaining fruit and sugar; dot with butter.
Cover the fruit filling with top pastry crust, and make sure to cut slits in it; seal and flute. Sprinkle the top crust with a bit of sugar. Cover the edge of pastry crust with 2 to 3 inches of foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is browned and juice begins to bubble through slits in crust.