so sooo many strawberries, I have been canning jam, frozen some for later use, been eating fresh and giving away, but today it's time for a pie!!! Plain ole strawberry pie OR I like to add rhubarb and make a sweet tart pie, depends on your liking and if you have never had strawberry rhubarb pie then you sure don't know what you are missing (and yes the leaves are poisonous on the rhubarb, you just cut them off, been eating rhubarb for over 40 years and I ain't dead yet)
oooh yeah look at this delicious yummy pie
I like to use deep dish pie pans for strawberry pies
so pretty, almost hate to cut into it . . .
well ~ I said "almost" - see how nice and thick it is, not runny, that's because of the tapioca beads added
it holds together so nice, doesn't fall apart, oh such a taste temptation, see ya! gotta eat this pie LOL
Oh wait, I almost forgot to give you my recipe! Shame on me for torturing you like that!!
It's super awesome and so very simple to make!
Recipe for strawberry rhubarb pie but can be converted to just strawberry pie, directions below
Strawberry Rhubarb Pie
2 crusts (make your own or use those package roll out ones)
3.5 cups rhubarb, cut into 1 inch chunks
3.5 cups strawberries, sliced if big, halved if smaller
1/2 cup sugar
1/4 cup light brown sugar
1 Tablespoon lemon juice
1/2 cup minute tapioca beads (yes 1/2 cup, you won’t have a runny pie)
1/4 teaspoon salt
2 Tablespoons butter
Preheat oven 400*
Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in large bowl.
Place bottom crust in pie dish.
Mound filling inside bottom crust and add about 4 pats of the butter on top before top crust.
Put the lid on the pie. Pinch your sides and cut slits in top.
Lightly brush a little melted butter on top, sprinkle with sugar (because my daughter loves sugar tops)
Bake for 20 minutes at 400*
turn oven down to 350* and bake an additional 30 minutes or a smidgen longer
until the juices just start to bubble from the slits.
Cool on wire rack.
I put mine in fridge until next day and then cut n eat YUMMY!
*(note – you can eliminate the rhubarb and just use 6 to 7 cups
of strawberries, eliminate the lemon juice but keep all the other ingredients
the same – pie still comes out wickedly good)
