Easy Peasy Strawberry Rhubarb Pie

Sunday was a day of rest-we got up, showered, then hung out; I baked the rest of the day.

This recipe is so easy, it’s fool-proof!

Strawberry Rhubarb Pie

2 qts (8 cups) rhubarb, chopped to bits
4 cups sugar
1 6 ounce box Strawberry Jello (wild strawberry or plain)
2 frozen deep dish pie crusts.

Pre-heat oven to 425°.  In large mixing bowl, combine rhubarb, sugar and jello packet, toss until coated. Pour into 1 deep dish pie crust and add a few pats of butter on top of fruit. Cover with second pie crust and seal edges with fingers-the crusts will thaw quickly, so don’t wait too long to remove top crust. Wet your fingers to help seal the edges.
Bake 40-50 minutes on a foil-covered round pizza pan, it will get messy.

Let pie cool, it will be incredibly soupy. Then refrigerate until ready to serve-the jello will set once the pie is cooled.

Did I say it would get messy? (the goo on the pan will resemble a Fruit Rollup on steroids)
The Aftermath

The best pie is a messy pie!!

Bon Apetite!