Strawberry- Rhubarb Crisp. Strawberries and rhubarb are summer's best friends - - cook them up together in this quintessential dessert.

Source: Whole Living, June 2. The Food Newsletter. Great tips & recipes delivered to your inbox.

Lattice- Topped Strawberry- Rhubarb Pie recipe Epicurious. Filling was perfect! Just the right amount of cinnamon; any more would have been too much. I always use the "Best- Ever Pie Crust" recipe for my pies, and I only cooked this for an hour. I was concerned that it wouldn't be sweet enough, since a lot of recipes call for at least twice as much, but it was just the right mix of sweet and sour. This is a keeper for sure!

Make and share this Strawberry-Rhubarb Pie recipe from Genius Kitchen. Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home. Strawberries and rhubarb are summer's best friends -- cook them up together in this quintessential dessert.

It's funny, when I went to read the reviews I read one that I wrote a couple of years ago. This time I again used prepared pie crust, which worked out fine, I think cooking in non convection oven helped to retain some of the moisture in the pie. I also omitted the cinnamon, just don't think it belongs in here. Be sure to bake this on a cookie sheet! No one mentioned that the recipe never actually instructs you to mix the filling ingredients together.

• I have a few strawberry rhubarb recipes coming up over the next two weeks on the blog, so I thought it would be appropriate to share a recipe for homemade strawberry.
• My super easy recipe for Strawberry Rhubarb Galette. Top with ice cream for an extra decadent dessert.

I reread it several times assuming I had missed something. That's ok for most of us, but someone baking their first pie might be confused. Just pulled this out of the oven. It looks Gorgeous! I made a 7 " pie and just halved all the ingredients. My bake times were 1. F, then 3. 50 F for 1: 0.

Strawberry Rhubarb Recipes

Perfect! Be SURE to use a drip pan under ! Have made this pie 3 times. It's a keeper! First time, exactly as directed. Bottom crust was burnt. Did not care for cinnamon in strawberry pie. Second time, omitted cinnamon and reduced cooking time at 3. Yay! Delicious! Third time, I added a Tbsp.

I had more strawberries than rhubarb so I increased cornstarch to 1/3 cup. Excellent results! Cooking Steak In Pan on this page.

I made this recipe for a class food party with my daughter. We used a different pie crust and it turned out great. We live in Colorado so we baked the pie slightly differently. We had the pie in at 4. F for 1. 4 minutes then we cooked it for 1 hour and 1.

It turned out perfectly and we got great reviews. This was amazing! I made only two changes - subbed in half vodka for the pie crust liquid (go google that for the benefits) and I reduced the cooking time by 2. It was ready and bubbling. Voted best pi at the pi day celebration. Great recipe. I used a butter crust rather than the one in the recipe.

Fantastic. This is my second time with this recipe and both times it's absolutely perfect. A few mods: I made the crust the day before and refrigerated overnight.

I used a pastry cutter to cut in the fats and added a bit more ice water than is called for. I am at high altitude in a dry climate though so baking times and flour/liquid is never quite the same.

I've used this crust recipe to win second place in a pie contest as well. It's just perfect! I also add a bit of extra corn starch as I really hate runny pie. I covered the pie with tin foil after the initial 4.

I love this pie! I have made this recipe twice now with a few modifications. For starters, I use my own crust recipe.. I've never seen the need for sugar in a pie crust. The filling is also a bit too sweet for my taste, so I cut the total sugar to about 3/4 cup and only put in a pinch of cinnamon. Finally, I've had problems with the long baking time and the filling bubbling out. It was so much last time I had to take it out a half hour early. I was worried the rhubarb would be undercooked, but it the pie got rave reviews and disappeared quickly.

This time I might try cooking the rhubarb down a bit so there isn't so much liquid to spill out. It was OK. maybe it was the strawberries I used but the flavor wasn't great. I prefer the Berry Streusel pie http: //www. About to make this for the third time - delish! I used a different crust, the vegan olive oil one from Isa Chandra Moskowitz, but this recipe is a keeper. I was skeptical of the long cooking time but I love how thoroughly the fruit was cooked (it was really bubbling when I took the pie out of the oven), and the crust didn't burn either.

The proportion of rhubarb to strawberries and the amount of cinnamon are right too, and so is the thickener. This will be my go- to recipe from now on. This is the prettiest pie I have ever made! And delicious too! I added about a teaspoon of baking powder to the crust, but otherwise followed the recipe for both filling and crust. Very easy. Delicious and very pretty! Great, classic strawberry rhubarb pie.

I can only rate the filling - I used my regular pie crust. I made exactly as directed except I skipped the cinnamon. I used frozen rhubarb as the real thing is a bit hard to find in Texas. Wonder Woman Cookies. Pie was beautiful with a great balance of flavor.

Perfection! I haven't eaten the pie yet, however, I did use frozen pie crust and followed one users suggestion to sprinkle with turbanado sugar. I have to be honest, I think most of the filling wound up on my silpat (now I know where fruit rollups came from). I hope there is enough in there to make the pie succulent. Maybe I overbaked since I used a convection oven.

I had trouble getting this to set up the first time. The corn starch never got hot enough to cook thoroughly before the lattice top browned, so my pie filling was runny, milkie pink, and tasted of uncooked corn starch. I made it again with better results by increasing the corn starch to 1/3 cup (this amount is fruit dependent) and cooking the filling briefly on the stove top before putting it into my pie. The second effort was near perfect! Also, go easy on the spice. It can really overpower the flavor of the fruit.

I had trouble with the dough recipe. The lattice pieces kept breaking when I handled them. Any suggestions? This was the most delicious pie I have. Everyone loved it. I did add. a Tablespoon of instant tapioca in addition to the cornstarch. Yummy. I loved this!

Have been trying to make a decent pie crust for ages, and this crust is easy to use, and as flaky and delicious as promised, so it's a keeper!! I have made this pie several times.

The crust is. perfect- I will use it for any other. I make. The cinnamon. California! I have made this pie. I still have people. The cinnamon in this. Next time I'll leave. This was probably the best tasting pie I have ever made, AND it was my first lattice top pie.

I was really nervous about the amount of cornstarch, and whether or not it was going to set properly, but all my fears were assuaged when it was done. This will become a staple.