I’ve been cooking and experimenting and I tried this recipe as opposed to the last. It came out great!
Strawberry Rhubarb Pie
Buy the deepest darkest rhubarb you can find, and the ripest strawberries.
Filling:
4 cups chopped rhubarb 1/2 inch pieces
2 cups quartered strawberries
1 cup granulated sugar
1/2 cup all purpose flour
2 – all ready pie crusts (or your own)
Filling: In large bowl, toss together rhubarb, strawberries, sugar and flour; scrape into pie shell. Moisten edge of pie shell; cover with pastry top. Trim, leaving 3/4 inch overhang; fold overhang under pastry rim. Seal and flute edge. Brush with water on pastry. Sprinkle with sugar. Cut 4 steam vents in center.
6. Place foil lined baking sheet to catch drips on bottom rack of 425°F oven. Place pie on rack above; bake for 20 minutes. Reduce heat to 350°F; bake until golden and filling is bubbly, 55 to 70 minutes, shielding edge with foil if browning too quickly. Let cool on rack.
Be sure to refridgerate after the pie has completely cooled.