Strawberry Rhubarb Pie 2
Nothing says springtime comfort like slice of sweet and tangy strawberry rhubarb pie.
Pastry for 1 (9-inch) double-crust pie*
1 pint fresh strawberries, halved
1/2 pound rhubarb, sliced in 1/2-inch pieces
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
- Preheat oven to 350°F (175°C).
- Mix strawberries, rhubarb, sugar, flour and salt in a bowl and let stand 10 minutes.
- Meanwhile line a 9-inch pie pan with half the pastry dough; trim edges. Pour filling into pan and dot with butter.
- Cut 1/2-inch-wide strips from remaining pastry dough. Lay strips horizontally, then vertically over pie to make a lattice top. Trim edges. Lay more strips around the outer rim of the pie and crimp. Bake in a preheated oven for 45 to 50 minutes, until crust starts to brown and filling bubbles. Remove to a cooling rack. Serve with lightly sweetened whipped cream.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Tip: Ingredients for this recipe can be scaled for your grocery list; preparation of is best done on individual basis.