It's finally here - strawberry season! And with it comes strawberry shortcake and strawberry rhubarb pie. There are many other wonderful uses for strawberries this time of the year, but those two are my favorite... those and eating the berries right out of the container fresh from the farm. Here is a quick and delicious recipe for strawberry rhubarb pie from one of my favorite cooking friends, Betty Crocker. And don't forget about Jane's Perfect Pie Crust (click here for the recipe).
Strawberry Rhubarb Pie
Pastry for a 9" 2 crust pie
1 c. sugar
1/3 c. tapioca
2 c. fresh rhubarb, cut into 1/2 inch pieces
3 c. fresh strawberries, sliced
2 T. butter
1. Heat oven to 425 degrees. Prepare pastry.
2. Mix sugar, tapioca, and fruit. Stir well to combine. Pour into a 9" pastry lined pie plate. Dot with the butter.
3. Cover with top crust, seal and flute,and cut slits in the top. Brush the crust with milk.
4. Bake until crust is brown and juice begins to bubble through the slits in the crust, 40 to 50 minutes.