Bubby's Strawberry Rhubarb Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 double crust pie crust
• 3 cups fresh strawberries (halved or thickly sliced)
• 3 cups rhubarb, cut into 3/8 to 1/2 inch pieces
• 1 cup sugar
• 4 1/2 tablespoons flour
• 2 tablespoons unsalted butter, cold and cut into pieces
• 1 1/2 teaspoons orange zest
• 1/8 teaspoon salt
• 1 tablespoon sugar, to dust top

Recipe

• 1 prepare your favorite pie crust or use store-bought. either way, they should be good and cold. roll out the bottom crust and place in pie pan.
• 2 clean and slice the rhubarb and strawberries and place in a large bowl.
• 3 cover the fruit with the sugar, flour, zest and salt. toss lightly as you would were this a salad.
• 4 place the mixture into the pie pan. dot the pie with the butter slices. cover with top crust, crimping the tops and bottoms so that the pie is well sealed.
• 5 chill the pie in the freezer briefly, about 20 minutes. cut vent slits on the top crust and dust the top with the sugar.
• 6 while the pie is chilling pre-heat oven to 475 degrees.
• 7 place the pie on a cookie sheet with a lip to catch drippings. for easy clean up line the sheet with foil. bake the pie for 10 minutes or until the top crust appears dry and lightly blistered.
• 8 reduce the cooking heat to 350 degrees. bake an additional 30-40 minutes. the exact time varies from one oven to another. pie crust should be golden and flaky.
• 9 allow pie to cool completely before serving.
• 10 storage suggestion: bubby's suggest that the pie should be stored uncovered for up to 2 days so that the crust can remain crisp.