Strawberries, big delicious strawberries grow everywhere around my house. We even have the little wild strawberries that are super sweet and yummy! We have a couple of raised beds in the garden as well that keep us going in pies, cheesecakes, muffins, jams and jellies for quite a while during the summer. I usually make some into jams and jellies so we can enjoy the flavour the strawberry all year long. If you’d like to learn more about growing strawberries, click here:
This Strawberry rhubarb pie recipe is pretty simple and not only does it taste amazing, its quite the eye pleaser too. I’m sure your family and friends will enjoy it as much as we do. Especially with a little vanilla bean ice-cream. Strawberries like to be fed in the garden. I’ll include a link to my Facebook page where there’s a short video of my niece collecting kelp to feed the entire summer. The following video is me in my kitchen making the pie.
Here’s one a member of my Facebook group sent me, I just love feedback and teaching a new skill!
Here’s by beautiful niece Jillian! She got her boots filled!
Ingredients for the pie:
- 2 Tbsp. Cornstarch
- 1 Tbsp. Water
- 2 & 1/2 cups Rhubarb sliced 1 “
- 2 & 1/2 cups Strawberries sliced
- 1 & 1/4 cup Sugar
- 1/2 Tsp. Lemon Juice
- 3/4 Tsp. Cinnamon
- 1 Tsp. Vanilla
Whisk cornstarch with water. Stir in Rhubarb, Strawberries, Sugar, Lemon Juice, Cinnamon & Vanilla. Let stand 30 Minutes.
Roll out your pie pastry to a 10 ” circle, pour filling into crust. Make a lattice top. Brush with egg wash if desired.
Bake at 425 for 15 mins. then reduce heat to 375 for 40-45 mins more.
Here’s the link to my Facebook group Beauty and the Bay where you’ll find the clip of my niece and a funny clip of me getting my rubbers full! Feel free to join.