After Years Of Searching, I’ve Finally Found The Perfect Dessert
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, cinnamon, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pie pastry, Powdered sugar, recipe, rhubarb, Ritz crackers, Sara Lee, Sargento, slow cooker, strawberries, strawberry rhubarb crumble pie, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I’m not the only one who was blown away by this pie – my husband and kids were just as crazy about it.
Of course this would taste even better if you could grab the rhubarb and strawberries from your backyard, but don’t worry! If you have a sudden craving for this in the middle of the winter, just buy some imported ones from the store. That’s exactly what I did, and it still turned out amazing!
Ingredients
Homemade pie pastry OR store-bought pastry for a single crust pie
3 cups strawberries, chopped
3 cups rhubarb, chopped
1/2 cup Domino white sugar
1/2 cup packed Domino brown sugar
3 Tbsp Argo cornstarch
Topping:
1/2 cup Gold Medal all-purpose flour
1/3 cup packed Domino brown sugar
1/4 cup Land O’ Lakes butter
Pinch of cinnamon
Instructions:
Preheat the oven to 400F.
Roll the pastry dough out on a lightly floured and sugared working surface, until it’s about 12” in diameter. Drape it over the rolling pin and transfer it to a pie plate.
Put the chopped rhubarb and strawberries in a large bowl. In a separate bowl, combine the sugars and cornstarch. Add to the fruit and toss gently to combine. Pour into the pie crust.
For the topping: Mix together the flour, brown sugar and butter in a small bowl. Use your fingers to mix until nice and crumbly. Sprinkle over the fruit. Trim the edge of the pastry, or just loosely fold it over the filling.
Bake in the preheated oven for 20 minutes, then reduce the oven temperature to 350 F and bake for another hour, until the pastry is golden and juices are bubbly. If the crust is browning too quickly, cover the pie loosely with foil.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick tip: Try this with vanilla bean ice cream! It’s a perfect companion to this pie…
7 Comments
I have left 3 replys, and have not received a answer yet. All I need is to exchange for a bigger size. WHAT DO I DO?
Exchange WHAT for a bigger size?
this website leave so much to be desired! some of the recipes look really good but you have to search to find them, they don’t have a name – the recipe is scattered all over the place, not printer friendly! PLEASE if you want to share recipes, find a better way to do it!
just tried to complain but now i can’t post it. it says i’ve already said that! well obviously nothing was done.
I’m making that Strawberry Rubarb pie tomorrow!
Thanks Julie ?
If you want to increase size of recipe, either double the recipe amounts or add one quarter amount of ingredients to recipe. Hope this has helped.
Going to make this using local fresh huckleberries, raspberries, and a little more sugar. This would taste amazing!