One of the perks of growing up is that no one can tell you that you can’t have pie for dinner. Today we had pie for dinner, strawberry and rhubarb pie, and it was delicious! 🙂
2 cups sliced strawberries
2 cups chopped rhubarb
1/2 cup sugar
1/4 cup minus 1 tablespoon flour
2 tablespoons chilled butter, diced
For the pie crust: I followed Smitten Kitchen’s Pie crust 102 recipe. For the filling: in a large bowl place the strawberries, rhubarb, sugar and flour and stir with a spoon to combine. Spoon filling into pie crust and top with the diced butter.
I covered this pie with strips, like so:
And baked it in the oven, preheated to 400, for 25 minutes, then lowered the temperature to 300 and baked it for an additional 25 to 30 minutes, until golden brown.