Just a note about this pie, I used a little more strawberries (like 7 or 8 cups) for this and it turns out fine. \u00a0I think using equal amounts of fruit or more strawberries than rhubarb is key (unless you like more rhubarb I guess) \u00a0\ud83d\ude42 It makes 2 pies.<\/p>\n
Ingredients<\/strong>:<\/p>\n Preparation<\/strong>: Dump all ingredients into a\u00a0large bowl and toss well to coat. \u00a0Put into a freezer-safe container or freezer bag then into the freezer it goes. \u00a0Easy as that.<\/p>\n Baking Instructions<\/strong>: When filling has thawed, place half of the mixture into 1 pie shell (I use frozen pre-made shells and keep it frozen until I want to use it). \u00a0Dot with butter (about 2 tbsp) and cover with crust (crumble, pie dough, or butter puff pastry all work well). \u00a0Bake at 400\u00b0<\/span>F.<\/p>\n","protected":false},"excerpt":{"rendered":" Just a note about this pie, I used a little more strawberries (like 7 or 8 cups) for this and it turns out fine. \u00a0I think using equal amounts of fruit or more strawberries than rhubarb is key (unless you … Continue reading \n