This is my go-to recipe for Strawberry-Rhubarb Pie. I NEVER precook the rhubarb, and it's always perfectly cooked. If you're experienced with pies, you would check the consistency of the filling (through the slits/lattice) before removing the pie from the oven.
The amount of flour needed will vary, depending on the juiciness of the strawberries. I usually end up adding 1/4 c - 1/2 c more flour, but I wait to add it until the mixture has sat for the 30 minutes, then add as needed. I never have any trouble with the sweetness of the pie, and 40-45 minutes at 400 degrees seems to consistently do the trick. Besides adjusting the amount of flour in the filling, letting the pie sit for several hours (overnight is best) seems to make the most difference in the consistency. The last time I baked one, it came out of the oven around 2:15 in the afternoon, and was PERFECT at about 9:00 the next evening. I usually do a lattice top crust, but that's really just for aesthetics. When it comes to adding the butter, I generally don't unless I'm being lazy and using pre-made crusts; my crust recipe has PLENTY of butter to go around!
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This is my go-to recipe for Strawberry-Rhubarb Pie. I NEVER precook the rhubarb, and it's...