Strawberries; those luscious, red, juicy, locally grown June berries demanding to become something wonderful. I used to make a jam that I called “Strubarb.” Strawberries and rhubarb, such a fabulous combination of flavours!
Makes a 9” Pie
Pastry for 2 crust pie (see below)
3 cups fresh strawberries, halved
2 cups sliced rhubarb
1 ¼ cups sugar
5 Tbsp. quick cooking tapioca (if berries are very juicy, use 6 Tbsp.)
Mix together strawberries, rhubarb, tapioca and sugar, set aside while you roll out the pie crust.
Preheat the oven to 400F.
Once you have rolled out the bottom crust and have fit it into the pie plate; roll out the top crust then add the fruit mixture to the pie plate. Cover with the top crust. Trim and flute edges. Cut steam vents in the top crust; brush with milk or cream and sprinkle with some sugar.
Bake for 60 – 70 minutes until filling bubbles in the center. Check the pie occasionally for browning after 30 minutes of baking. Cover edges of pie with foil if necessary. Cool completely before cutting.
Helpful link to Making Pie Dough.
