Strawberry Rhubarb Pie
I had this pie at Drowsy Water Ranch and it was so good! It's so easy, too!
- 1 1/2 C sugar
- 1/4 C flour
- 1 C strawberries fresh, diced
- 2 C rhubarb fresh, diced
- 2 T butter
- 1 pie crust
Wash and dice the rhubarb.
Mix the flour and sugar and stir it into the fruit. Let stand for one hour.
Place crust in the pan, pushing it in slightly to fit. Make sure the pie fits all around, with no air bubbles in between.
Pour the fruit mixture into the pie crust and add butter.
At this point, you can simply cover the pie with crust, making sure to ‘dock’ or prick the crust in a couple of places so steam can escape, or you can make a beautiful lattice top crust like they did at the Ranch.
For the lattice top, roll the top crust out on the counter and cut 8-10 1-inch strips. Place 4 strips across the pie.
Weave in the next 4 strips as you go. Don’t worry if it’s not perfect.
Keep weaving until you’ve almost covered the pie.
Trim the edges leaving just a little over the side. Bake at 425 degrees for 10 minutes, and then reduce heat at 350 degrees.
Serving: 1g | Calories: 294kcal | Carbohydrates: 53g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 114mg | Potassium: 135mg | Fiber: 1g | Sugar: 38g | Vitamin A: 120IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 0.9mg