One pie that everyone needs to have in their back pocket is a full-on strawberry rhubarb pie. I’m starting to bore myself with so many posts that mention rhubarb, but whether you like this flavor or not, it’s a show stopper in the late spring and early summer months. So, I figured I should put an official recipe on here for an actual pie – not just the mini pies or the pie in a jar.
The pie filling is exactly the same as the mini pies and the jar pies, just prepared differently. For the non-traditional pies, you need to pre-cook the filling, but for a full pie, you keep your filling uncooked. This is an adaptation of my grandmother’s recipe, and in my humble opinion, I think it’s the best one you’ll find.
