I don’t think it gets any better than going out into my garden, picking a bushel of strawberries and a few stalks of rhubarb and coming in and making a pie from scratch. It’s the epitome of homeliness to me. You see it all the time on the TV. June Cleaver baked a pie every day it seemed like! Walking into a home where a fresh pie has just been baked is one of the best smells in the world (well, anything baking for that matter!)
The recipe calls for fresh rhubarb, but thoroughly drained frozen rhubarb works as well (that’s what I used having just harvested, cleaned, chopped, bagged and froze 64 cups over this last weekend!). Happy Homesteading!
Strawberry-Rhubarb Pie
3 ½ cups rhubarb
1 pound strawberries, cleaned, hulled and cut in half
½ cup sugar
½ cup packed brown sugar
¼ cup corn starch
1 teaspoon cinnamon
½ teaspoon salt
2 pie crusts – I recommend this one Vodka Pie Crust
1 egg yolk mixed with 1 tablespoon of water, for glaze
Mix sugars, corn starch, cinnamon, and salt in a small bowl and set aside. Combine the strawberries and rhubarb in a large bowl. Add the sugar mixture to the fruit and stir gently until well combined, set aside.
Roll out pie crust and fit to pie plate. Roll out second crust to what you want (you can use a whole crust over the top, or cut into strips for a lattice top. Just make sure you cut slits into the top if using a whole crust over the top.)
Fill pie plate with filling and top with type of crust that you are using. Bake on a rimmed half sheet in a 400 degree oven for 20 minutes. Reduce heat to 350 and bake for an additional 60-75 minutes, until filling is bubbly and thick and crust is golden brown.
- 3 ½ cups rhubarb
- 1 pound strawberries, cleaned, hulled and cut in half
- ½ cup sugar
- ½ cup packed brown sugar
- ¼ cup corn starch
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 pie crusts – I recommend this one Vodka Pie Crust
- 1 egg yolk mixed with 1 tablespoon of water, for glaze
- Mix sugars, corn starch, cinnamon, and salt in a small bowl and set aside. Combine the strawberries and rhubarb in a large bowl. Add the sugar mixture to the fruit and stir gently until well combined, set aside.
- Roll out pie crust and fit to pie plate. Roll out second crust to what you want (you can use a whole crust over the top, or cut into strips for a lattice top. Just make sure you cut slits into the top if using a whole crust over the top.)
- Fill pie plate with filling and top with type of crust that you are using.
- Bake on a rimmed half sheet in a 400 degree oven for 20 minutes. Reduce heat to 350 and bake for an additional 60-75 minutes, until filling is bubbly and thick and crust is golden brown.
















































































