National Food Day: Strawberry Rhubarb Pie

My dads favorite sweet was pie and often he would request a birthday pie rather than a cake. One of his favorite pies was the Strawberry Rhubarb pie. I found this pie recipe while traveling around blogs and websites. You can see the full recipe on North Carolina Farm Bureau website

1 1/2 cups of sliced fresh strawberries


4 cups sliced rhubarb

1 1/2 cups sugar

1/2 cup flour

1 egg, well beaten

(2) 9-inch pie crusts

Place pie crust in a 9-inch glass pie plate. (Metal pie tins react with the fruit). Sprinkle lightly with sugar. (This keeps the bottom crust from getting soggy). Add strawberrry/rhubarb mixture. Cover with vented top pie crust. Flute the edges to seal and cut off the excess pie crust. Bake at 425 degrees for 20 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes. Pie crust should be light golden brown. Serve warm with vanilla ice cream if desired.
Yield: 8 servings


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