Our first attempt at strawberry-rhubarb pie having ended in a round of rhubarbaritas and rhubarb sodas, we made a second go at it. This one ended in pie.
If you’re looking for a strawberry-rhubarb pie recipe, this is the easiest we’ve found. And it’s unique because it doesn’t use a top crust like most other recipes, which was important because we were kitchen-testing Sherrie’s gluten-free pie crusts to see if they worked for summer pie season. So if you’re going topless this summer . . . wait, no, if your pie is going topless . . . wait, no . . .
Sabrina used Sherrie’s crust to bake a quiche and thought they worked well for savory dishes. We were pleased with the results of our sweet pie. Though the crust is not an approximation of a flaky pie crust, as an edible container for the fruit it worked. Instead of wheat flour, Sherrie’s uses tapioca, which is an ingredient in some pies, so maybe that helps. Note we pre-baked the crust at 350F for 10 minutes before filling and baking, though Sherrie’s doesn’t include that in the directions.
Single Crust Strawberry-Rhubarb Pie
2 pints strawberries, hulled and halved
1 pound rhubarb cut into 1/2 inch pieces
1 cup sugar
1/3 cup flour
Set oven to 350F. Mix strawberries, rhubarb, sugar and flour in bowl. Spoon into pie shell. Place on baking sheet and bake for about 1 hour or until the center of the pie is bubbly. Let cool on rack.
Recipe adapted from The Rhubarb Compendium