July 23, 2013

strawberry rhubarb pie.

 
 
Rhubarb Pie
 
4 C. rhubarb (cut in 1-inch slices)
1 2/3 C. sugar
1/3 C. flour
Dash of salt
Let stand for 15 minutes.
Meanwhile, prepare pastry for 2-crust 9-inch pie; line 9-inch pie plate with pastry.
Fill with rhubarb mixture.  Dot with 2 tablespoons butter.  Adjust top crust, cutting slits
for escape of steam; seal; flute.
Bake at 400* for 50 minutes.
PS  I like to lightly brush milk on top of the crust and sprinkle with sugar.
Note:  You may want to cover the edge of the pie crust with foil so it doesn’t get too
brown.
 
 
Mom and I made a few adjustments and decided to do 2 cups strawberries & 2 cups rhubarb. It was delicious. I love learning baking techniques from my mom. She's simply the best to learn from!
 
 

1 comment

Becky @ Project Domestication said...

This was yummy. Thanks for sharing. Also, LOVE the dala horse! Glad it's being put to use.

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