Deep-Dish Strawberry Rhubarb Pie
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Ingredients:
3 tablespoons cornstarch1/2 teaspoon salt
1-1/2 cups sugar
2 cups strawberries, halved
2 cups diced rhubarb
1 tablespoon butter
pastry for a 1-crust pie
Instructions:
Blend cornstarch, salt, and sugar. Add to fruit and mix. Place filling in deep 8-inch pie pan, heaping center of filling slightly above top of pan so that it will support pastry. Dot with butter. Moisten rim of pan. Roll pastry, cut several gashes in it, and place over filling. Trim edge -- leaving 1/2-inch margin beyond edge of pan. Turn margin over and flute edge of crust, pressing firmly to pan. Sprinkle lightly with sugar. Bake in hot oven (425 degrees F) until crust is browned and rhubarb tender (about 30 minutes).Browse Similar Recipes
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- By Prep Methods: Bake
- By Course: Desserts
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I liked this pie, I would add 2 cups sugar next time, seemed too tangy with just 1-1/2 cups.
Yummy! – but make it even simpler by using a Bisquick shortcake-type crust on top – and add raspberries as well as strawberries!
Very tasty with lots of fruit.
Tastes as fresh as the fruit used to make the pie. My family raved about it and begged me to make another pie as soon as possible.