You have to love Spring….because it is strawberry season of course! Maybe not where you are, but here? Strawberries have been ripening for a few weeks and last week the rhubarb started coming in to the stores.  Big, juicy stalks of rhubarb.  I have been waiting for this!

Of course, the classic combo is strawberry rhubarb pie.  I like to make it with a twisted lattice crust because it comes out beautiful.  Once you have done it there is nothing too it…Piece of cake…errrr…pie. I had Erin take pictures while I twisted so I will set up a visual tutorial in the next day or so.

Meanwhile…get yourself to the produce stand and pick up the supplies for this!

Strawberry Rhubarb Pie

Crust for a 2 crust pie.

1 cup  sugar (adjust to taste, and to the tartness of the berries)
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries

Sugar for sprinkling on top..Turbinado sugar works best for this because of the larger crystals.

Preheat oven to 400 degrees F.

In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Spoon the filling into the crust. Dot the top with butter, and cover with top crust.

Pinch the edges of the crust to seal.
Sprinkle top of pie with sugar. Cut small holes in top to let steam escape if you are not using a lattice crust.
Bake at 400 degrees F, for 35 to 40 minutes. Cool.

Image:Marye Audet 

Content:Marye Audet for Baking Delights 

Post from: Baking Delights