Today I did a little baking. It's full swing in Strawberry season and I have a ton of Rhubarb from my garden so I thought I'd put those two things to use and make a pie. Who doesn't love a good pie?
This pie is very easy to make and doesn't require a lot. The longest part of making this pie is the baking time. It's always best to bake low and slow so your crust don't burn. Cause' there is nothing worse that a burnt crust.
For this recipe you'll need
2 Cups Fresh Strawberries
2 Cups Fresh Rhubarb
2 Tablespoons Lemon Juice
1 1/2 Cup Sugar
1/4 Cup Cornstarch
1/2 Tablespoon Cinnamon
2 9inch Pre-made Pie Crusts (You can always make your own, just one less step if your running low on time.)
Preheat oven to 350°
Start off by cleaning and cutting fresh strawberries, cut however you like. I recommend cutting Rhubarb 6mm thick. Once both have been chopped add to medium size mixing bowl. Then add your lemon, sugar, cinnamon and cornstarch. Mix together. If you like a thicker consistency you can always add more cornstarch. Place one unrolled pie crust in bottom of pie pan and pour in mixture. Then roll out the top crust and place on top folding edges crimping the two together. Instead of poking holes in mine to let out steam I used mini cookie cutters to cut two butterfly's in the top of my crust. You don't have to do that I just think it makes for a fun finished look. Go ahead and poke holes with a fork if you don't have shaped cutters. Place on cookie sheet and place in oven.
Bake for 65-70 minutes
I really hope you enjoy this recipe and have a lovely weekend!
Disclaimer: Any photos used are mine unless otherwise posted with a * . This post was 100% created by me and photos are copyrighted to TheChicCountryGirl, If your sharing any of them please give credit to this site.