This Strawberry Rhubarb Pie recipe produces a delightfully tart pie because it contains twice as much rhubarb as strawberries.
I always look forward to June, because that’s when I can get wonderful local strawberries and fresh rhubarb from our neighborhood farm stand for this yummy pie.
(I even sometimes get a bottle of strawberry rhubarb wine to go with the dinner that ends in this pie.)
The original recipe is one of my mother’s, but I’ve increased the quantity of fruit because it seemed too skimpy—not enough strawberries or rhubarb—reflecting the frugal nature of those old Norwegians in Minnesota during the Depression.
9-inch pie crust, plus extra crust for making lattice top crust
2 cups strawberries, hulled and sliced
4 cups rhubarb, sliced
1 cup sugar
1/2 cup flour
Preheat oven to 425°F.
Clean and slice fruit and combine in large bowl.
Mix sugar and flour in small bowl.
Add sugar and flour mixture to fruit and stir to mix. Let the fruit mixture sit for about 10 minutes so the juices release.
Pour the filling evenly into the crust.
I like to make a top lattice top crust for Strawberry Rhubarb Pie.
Roll the remaining pie crust and cut into 1/4 inch strips. Arrange the strips in a criss-cross lattice pattern on top of fruit. Use your fingers to connect the lattice strips to the edge of the bottom crust.
Bake for 10 minutes at 425°F, then lower heat to 325°F and bake for an additional 30-40 minutes.
— I don’t peel the rhubarb with a peeler, but I do remove some of the outer reddish peel that is sometimes loose.
— There are two ways to criss-cross the lattice top crust. The easiest is to simply place the strips going one direction and top them with those going the other direction.
— Alternatively, you can weave the lattice top crust. Lightly place the strips going one direction on top of the pie and fold them back half way. Add strips the other direction one at a time, weaving them under and over the other strips. This is more work and the strips sometimes break, but you can just stick them back together. It makes a bit more elegant presentation.
— You might also choose to do pie crust art!
— Since I like to fill my pies with lots of fruit, they sometimes spill over. To protect your oven, place an old baking sheet or some aluminum foil on the bottom rack of the oven.