If you have never made strawberry rhubarb pie, it is really easy and so good to use fresh, fresh, rhubarb. In my case today, I used fresh rhubarb plucked generously from my SSisterinlaw's garden. This is the recipe that I used, straight from "Taste of Home" website.
The only differences: I used 1/2 Splenda, 1/2 sugar and sugar free Jello-entire package (confession here: I only had sf raspberry, no strawberry, hush up, don't tell the boys). I think my pie plate was too big, in the picture with the recipe, the contents came almost to the top. I found a tip for cooking unfilled pie crusts-unroll your crust-because that is how "I roll", place in pan as usual, prick sides and bottom with fork, place a sheet of foil on crust, and pour in your uncooked beans (about 2 cups that you reuse later for more pies)-we all know that step right? But what I learned recently is to remove the foil and beans (very hot) for the last 4 minutes of baking-that allows the bottom of crust to get cooked properly. Oh, and one other little difference, I used the strawberries I had, which came in all different sizes, so I put them in where they fit, you will see that for the demo pie-they had a beautiful pattern on theirs-good luck with that.
Here is my finished product.
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