1 1/4 c Sugar
1/8 ts Salt
1/3 c Flour
2 c Fresh strawberries
2 c (1″ pieces) fresh rhubarb
2 tb Butter or margarine
1 tb Sugar
Serve pie warm with sour cream spread on top.
Pastry for 2-crust pie
Combine 1 1/4 c. sugar, salt, and flour. Arrange half of strawberries
and rhubarb in pastry-lined 9″ pie pan. Sprinkle with half of sugar
mixture. Repeat with remaining fruit and sugar mixture; dot with
butter.
Adjust top crust and and flute edges. Brush top of pie with cold
water and sprinkle on 1 tbsp. sugar. Cut steam vents.
Bake in hot oven (425’F.) 40 to 50 minutes or until rhubarb is tender
and crust is browned.
Variation
LATTICED STRAWBERRY-RHUBARB Pie: Use a lattice top to show off the
beauty of this spring pie.
FROM: Farm Journal’s Complete Pie Cook Book Shared by: Matthew Hodges,
June/94.
Yields
6 servings
