Strawberry Rhubarb Pie

I actually made this pie weeks ago. It was one of my best looking but definitely not one of my best tasting. I’ve never worked with rhubarb before but I’ve always wanted to. When I saw it at a farmer’s market a few weeks ago I thought surely it must be fate since rhubarb is out of season in July. Never having worked with it before I had no idea how much liquid it produced.

I had made the bottom crust a bit thicker but it had little to know effect on absorbing the liquid. All the recipes I looked at used very little fruit, so I added about 1 cup more of both the rhubarb and strawberries to fill up the pie. I forgot to add more flour, so that is probably why it turned out to be a rhubarb juice pie.

Oh well, I will try again next summer. At least the lattice crust turned out beautifully.

Full recipe below:

Strawberry Rhubarb Pie via a random vintage dessert booklet

• 1 1/4 c. sugar
• 1/4 c. flour
• 1 c. sliced strawberries
• 2 cups diced rhubarb
• 2 tbsp. butter
• Crust from Pie Crust Tutorial

Preheat oven to 425 degrees. Stir together sugar and flour and pour 1/4 c. into prepared bottom crust. Combine the rest with the fruit and pour into crust. Dot with butter and top with either a lattice crust or a top crust with vents to stream. Bake for 10 minutes at 452, then reduce to 350 degrees and bake for 30 minutes longer.

** I would use more fruit and more flour when making this recipe again.

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