Strawberry Rhubarb Pie

The other day I came across some rhubarb in the produce aisle at my local IGA.

I grabbed it up right quick.

When I got home I got to thinkin’ about the fact that I had never really cooked/baked with rhubarb and wondered why that didn’t occur to me in the store…

So, I turned to the GOODEness Gracious Facebook Community and asked what they would cook up and it was clear, Strawberry Rhubarb Pie came highly recommended and, well… Puddie was sold.

So, while I was down at Memaw’s house preparing for a family reunion, we whipped up this version from my mom’s 1978 Betty Crocker’s Cookbook— a rare gem of the basic-how-to cookbooks out there that has served my mom well for years.

You might recall that I was thrilled a while back when my grandma handed down her copy of the same book to me.

It is one of my most treasured gifts– gifted by grandma and filled with memories of cooking with mom.

Truth be told, I hope to pass it down to Miss Add one day after we fill it up with our own memories.

So it is only fittin’ that we used this book to whip up our pie for the reunion I suppose 😉

We started with 1 1/3 cups sugar.

Add in 1/3 cup flour

Now mix ‘er up

Add 2 cups sliced rhubarb

Mix ‘er up

Add 2 cups of strawberries and mix ‘er up again.

Now we were in a hurry, so we used a frozen pie crust mom had in the freezer and added our mixture on top.

We then dotted 2 T butter on top…

Then it occurred to us that we were didn’t have another crust to go on top.

The whole time mom was whipping up a quick pie crust we chatted about how we wished I had brought down the Always Ready Pie Crust Mix that was sitting right there in my pantry.

We then popped it into a 425 degree oven for about 40 minutes.

We used mom’s pie crust shield trick and it came out perfectly brown.

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Strawberry Rhubarb Pie by Betty Crocker

For more food and fun, visit GOODEnessGracious.com

Prep Time15 minutes mins

Cook Time40 minutes mins

Author: Cris

Ingredients

• 1 1/3 Cups Sugar
• 1/3 Cup Flour
• 2 Cups Sliced Rhubarb
• 2 Cups Sliced Strawberries
• 2 T Butter
• 2 9 inch Pie Crusts

Instructions

• Combine sugar and flour
• Add rhubarb and strawberries and mix until coated
• Pour into a 9 inch Pie Crust
• Dot butter on top and cover with remaining pie crust
• Bake at 425 degrees for 40-50 minutes