Strawberry-Rhubarb Pie

OK, please don't mind the late-night lighting or the caramelized sugar on top or the non-professional presentation because this pie is AMAZING!!!!

Rhubarb is very tart, so you have to use sugar to balance it out. If it's Spring, less sugar is probably OK. If you are in the middle of Summer, more sugar is needed.


2 cups of sugar (at least - I used two and it was nice and tart, but I like tart)
2/3 cup all-purpose flour
1 tsp grated orange peel (optional - I did not use this)
3 cups of 1/2 inch pieces of fresh and washed rhubarb (you might need to cut some stalks down the middle)
3 cups fresh, washed, and sliced strawberries
1 Tbsp butter (optional - I did not use this either)

1. Heat oven to 425 degrees. Make or obtain a two-crust pie pastry (Recipe coming later). You can find them easily enough in the grocery store, just make sure it is for a TWO-crust pie.

2. Mix sugar, flour, and orange peel (optional) in large mixing bowl. Stir in rhubarb and strawberries. Turn into pastry-lined pie plate. Cut butter (optional) into small pieces and sprinkle over mixture.

3. Cover with top pastry and cut slits into it. Seal and flute the edges. I brushed the top crust with water and sprinkled sugar on top (soooooo good). I didn't read that this would brown easier, and that you are supposed to place a piece of foil lightly on top while it bakes. :/

4. Cover edges with a 3-inch strip of aluminum foil. The easiest way to make this is to start with a 12" piece of foil. Fold it into fourths, and cut the open corner (the only one with no crease) to round it off, making a circle of foil. While it is still folded into fourths, cut a strip along the curve 3 inches from the rounded edge. Discard the center, unfold the strip, and gently mold to the edge of the pie.

4. Bake 40 minutes and remove foil. Bake another 10-15 minutes or until crust is golden brown and juice begins to bubble through the slits.

5. Cool on wire rack at least 2 hours. This is important as the juices will run otherwise (as I found out). You can always warm a piece up in the microwave if you love warm pie like I do. :)