Strawberry Rhubarb Pie ATK Easy!

The rhubarb is ready....it's a wonderful time of year!

Time to make some Strawberry-Rhubarb Pie!

This is the America's Test Kitchen recipe...except I cheat on the pie crust! :)  This recipe takes about 2 hours from beginning to end because of the 1 hour macerating and 50 minute baking time.

You need 4 stalks of rhubarb cut up.

You need 4 cups strawberries cut into quarters.

Add one cup of sugar and let macerate....for one hour, to draw some of the liquid out to avoid soggy pie syndrome!



This is a really easy recipe....I just have to remember to add in an hour for macerating!



Here's my "not made from scratch cause I tried that and this is easier" solution. I used a coupon...so it's ok..

Allow your professionally made crusts to thaw at room temperature.

There is lots of liquid that is left behind after draining your fruit thoroughly.

Keep 1/4 cup of the liquid.

Get the zest of an orange if you want(this is optional). You need 1 tsp.

Seems this box cost $1.48(a little of my grandpa coming out....).
You need 2 Tbsp cornstarch.

1/2 tsp vanilla(mine's from Mexico...thanks Lynn!)

Add orange zest, cornstarch, and vanilla, along with 1/4 cup reserved liquid to the fruit.

Put fruit into pie crust.

Top with second crust and press along the edges. The directions say to make 8 vent holes(oops!)



Brush crust with the white from one egg.



Sprinkle with 1 Tbsp sugar.

Bake at 425 for 25 minutes(place on a cookie sheet to save your oven) then rotate the baking sheet and reduce oven temperature to 375 and cook until golden brown, 25-30 minutes.

The directions say to let cool for 2 hours....ummm didn't happen in my house, but good luck!



I don't like pie, but this was so good.....Strawberries and rhubarb, is there a better combination????