Strawberry Rhubarb Pie
- pie dough for a 2-crust pie
- 1 3/4 cups sugar
- 2/3 cup flour
- 2 1/2 cups rhubarb - cut into 1/2
- 2 1/2 cups freash
strawberries - washed, hulled and cut in half
- 3 T. butter or margerine
Prepare pie dough. Line a deep 9" or
10" pie dish with 1/2 of the dough.
In a large bowl combine rhubarb,
berries, sugar & flour. Stir to coat
berries & rhubarb. Spoon into the
unbaked pie shell. Dot with butter or
margerine. Cover with dough for the top
crust. Seal and flute edges. Make several slits in top to
allow steam to escape.
Bake at 425º for 40 to 45 minutes.