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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 inch pieces
  • 2 1/2 cups freash strawberries - washed, hulled and cut in half
  • 3 T. butter or margerine

Preparation -
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 425 for 40 to 45 minutes.

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