About this recipe
Courtesy of Pie Ranch, Photos by Esha Gupta
Pie Ranch Filler
3 cups sliced strawberries
3 cups rhubarb cut into ½ inch pieces
1 cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
- Mix ingredients together and pour into bottom crust. Top with a lattice crust.
- Bake at 350° for 45– 50 minutes.
Pie Ranch Crust
Each recipe makes 2 crusts
2 cups freshly-milled Sonora wheat flour (grown at Pie Ranch)
2 sticks butter
1 teaspoon salt
⅓ cup ice water
- Use a Cuisinart to mix the flour, butter and salt —add the water, mix a little more (not too much), then we form dough into two discs (bottom and top crusts).
- Double over the edge on the bottom crust and pinch it all the way around so that it's nice and thick! Lattice tops are wonderful for fruit pies so you can see the colors.