Now is the time to put some pies away for the cold winter months. Strawberries and rhubarb are ripe for picking! This is a quick, easy recipe adapted from the old Betty Crocker Cookbook. Our school Ladies Aid makes 180+ at a time to sell for fund-raising and they're always a hit.
Stir together the filling ingredients and turn into a pie shell.
Mix together the topping ingredients until crumbly and sprinkle over filling. You can use a food processor if making large quantities, otherwise cut in with a pastry blender.
Bake at 425 degrees F for 40-50 minutes or until topping is brown and juice begins to bubble.
If your freeze them uncooked, bake from frozen at 425 degrees F for 20 minutes then at 350 degrees F for 1 hour or until crusts is brown and juices begin to bubble.
Cool completely before cutting if you want a neat slice. If you don't care how it looks - DIG IN!
| Servings: | 8 - 10 |
| Time: | 25 Minutes Preparation Time 50 Minutes Cooking Time |
Source: Betty Crocker, sort of
By Lovinglynden from Lynden, WA
Prepare and bake single pie crust according to recipe directions, using a 9 inch pie plate; cool. Prepare Rhubarb Filling by melting butter in a medium saucepan. Add rhubarb and 1 cup sugar.
The stalks of rhubarb when sweetened with sugar are used for pies and desserts. Strawberries complement rhubarb very nicely. This page contains simple strawberry rhubarb pie recipe.
This is a page about diabetic strawberry rhubarb pie. Being diagnosed with diabetes doesn't mean you can't enjoy a slice of strawberry rhubarb pie.
In a large bowl, mix the rhubarb, strawberries flour and sugar. Heap into prepared pie shells.
