A summer staple. I always make two, one to have now and one to freeze uncooked to bake later. There's something special about the aroma of the mid summer strawberry rhubarb pie filling the air. We like to keep it simple with this dish, not too sweet and no added spices (which is so not like us!). If it's all fresh picked, the flavors of the fresh rhubarb and strawberries sing. Here it is:
Quick and Easy Strawberry Rhubarb Pie
Two pie crusts
3 cups sliced strawberries
3 cups chopped rhubarb
2/3 cup sugar
1/4 cup flour
1-2 T butter
1) Place bottom pie crust in pan.
2) Mix strawberries, rhubarb, sugar and flower in bowl. Place on top of crust.
3) Dot butter on top of mixture in small clumps.
4) Place top layer of crust on, finish edges, slit the center. Bake at 350 for 35-40 minutes. Or if it's frozen, place pie in cold oven and bake at 350 for an hour and 10 minutes.