Organic Strawberry Rhubarb Pie
This strawberry rhubarb pie is wonderful
- 4 cups organic strawberries halved
- 3 cups rhubarb chopped
- 1/2 cup organic sugar
- 4 tbsp cornstarch
- 1/2 tbsp salt
- 1/2 tbsp vanilla
- 2 tablespoons butter
- 2 pie crusts
- Put all ingredients into a medium sauce pan and cook on a medium high heat until the liquid is nice and thick. If the sauce gets too thick add a bit of water. Let the pie filling cool before you place into the rolled out pie dough.
- Bake pie at 425 degrees for 20 minutes. Turn oven down to 350 degrees and bake for another 35 to 45 minutes, or until golden brown. Let cool at least two hours before cutting so that the filling can set up.
Organic Strawberry Rhubarb Pie June in Oregon begins the berry season, with strawberries being the first to arrive. I love strawberries and locally grown strawberries are the best! Yes, store bought strawberries in June are tasty as well, but being able to go directly to the farm and pick your own berries is awesome! I don’t grow strawberries or rhubarb in my garden but I am lucky enough to have local hookups close by to be able to purchase locally grown just about everything. Strawberry Rhubarb pie is very old fashioned and has been loved for many years. It’s my mom’s favorite pie next to peach so everything I make is a strawberry pie I feel connected to my ancestry and heritage. I make sure to get unsprayed strawberries to keep the toxins off these red beauties, but you almost have to use them the first day of picking, so make sure to process them as soon as you can. I purchased a full flat and froze the strawberries in bags I did not use to make strawberry jam in the future. When making fruit pies my biggest concern is that they could be runny when I cut into it. Nothing is worse than taking the time, energy and money to make a from scratch pie and it isn’t perfect. Runny pies taste ok, but look bad in my opinion. This recipe takes that problem off the table as I made the filling of the pie in a pan and thickened it like I would do if I was making a jam before I bake it. This allows me to control the taste and texture of the pie so much better.