Old Fashioned Strawberry Rhubarb Pie. All Reviews for Old Fashioned Strawberry Pie. This classic Old Fashioned Strawberry Rhubarb Pie is always a hit with the family. Use this secret ingredient to prevent watery, gooey filling.
You may use a purchased pie crust if you like, but I prefer made from scratch pie crust. Old Fashioned Rhubarb Custard Pie Recipe. Anyway, this old fashioned rhubarb pie is as classic as you'll get. You can Cook Old Fashioned Strawberry Rhubarb Pie using 6 ingredients and 7 steps. Here is how you cook it.
Ingredients of Old Fashioned Strawberry Rhubarb Pie
- What You needis 2 1/2 cup of Rhubarb, peeled and cut in small chunks.
- What You needis 2 cup of Strawberries, hulled and sliced.
- Lets Go Prepare 1 1/2 cup of Sugar.
- Lets Go Prepare 3 tbsp of Cornstarch.
- Lets Go Prepare 1 of Egg, beaten.
- It's 2 of 9in pie doughs.
Just rhubarb and a simple custard filling baked in a pie shell. If you've enjoyed it, check out the rhubarb streusel muffins and strawberry rhubarb crisp. These rhubarb bars and rhubarb coffee cakes recipes are older, but just. Old Fashioned Strawberry Pie is made completely from scratch wth an almost creamy strawberry sauce smothering fresh strawberries.
Old Fashioned Strawberry Rhubarb Pie instructions
- Pre-heat oven to 425°.
- Line 9in pie plate with prepared pie dough and refrigerate..
- Mix together rhubarb and strawberries and sprinkle cornstarch over....
- Add sugar and egg and toss til coated..
- Pour mixture into pie dough and cover with other pie dough, crimp edges and piece top to vent, or cut strips and weave strips on top of pie..
- Bake in pre-heated oven for 15 mins. cover edges with foil to prevent burning, reduce heat to 325° F for 15 to 25 mins longer..
- Cool completely. Pie will be runny. Serve with ice cream..
Top it all off with a. Strawberry Rhubarb Pie - Old fashioned recipe thickened with. A perfect slice of the best Strawberry Rhubarb Pie. old fashioned rhubarb custard pie. Old-Fashioned Strawberry-Rhubarb Crisp has a generous crumbly oat topping to complement the tangy filling. The recipe is best served warm with ice cream.