Sunday, June 26, 2011

Homemade Pie !

Baking pies has almost become a lost art these days.  Besides, who has time to bake pies !   Pies are easier to make than most people think and doesn't take long to make.   The secret to a good pie is the pastry.   

It's strawberry and rhubarb season here in Southwestern Ontario.  These two fruits go great together in a pie - the sweet strawberry and tart rhubarb ! 

I'm posting my favourite "full-proof" pastry recipe for everyone along with my Strawberry Rhubarb Pie recipe - ENJOY !

Strawberry Rhubarb Pie - Fresh from the oven

Strawberry Rhubarb Pie
1/4 cup sugar
2 tbsp flour
1 egg
2 cups chopped rhubarb
2 cups sliced strawberries
Pastry recipe below

Preheat oven, Mix sugar, flour and eggs, add to strawberry/rhubarb mix.  Prepare pastry and line pie plate, reserving some for top crust.  Add rhubarb/strawberry mixture and cover with top crust; seal and flute edge.  Make slits on top crust to allow steam to escape.  Bake in hot oven, then reduce heat and continue baking until fruit is cooked and pastry is golden brown.

Pie plate : 9 inches (23 cm)
Temperatures and cooking time:
230 C (450 F) - 10 minutes
180 C (350 F) - 45-50 minutes

Full Proof Pastry Recipe
Makes enough pastry for 3 pies -
left overs can be frozen to used for
another pie later.


  1. Thanks for the crust recipe, never heard of using vinegar before Janet.

  2. Oh thank you so much for this recipe! My sister-in-law and I were just talking about how easy it is to run and buy a pie already made but I am determined to stop doing that and make mine from scratch. I love when strawberry season opens and will certainly make this recipe. Thanks for hooking up with the "Made From Scratch" Blog hop. Look forward to more!

  3. Too bad we can't get samples! I loved rhubarb pie as a kid. I'm going to have to revisit it!


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