1 1/4 c Sugar
1/8 ts Salt
1/3 c Flour
2 c Fresh strawberries
2 c Fresh rhubarb, cut in 1″
-pieces
2 tb Butter or margarine
1 tb Sugar
1 Pastry for 2-crust pie
Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawbwerries
and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar
mixture. Repeat with remaining fruit and sugar mixture. Dot with butter.
Install top crust and flute edges to make high-standing rim. Brush top of
pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in
top crust. Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is
tender and crust is browned.
[ FARM JOURNAL Complete Pie Cookbook; 1965 ]
per Fred Peters
Fidonet COOKING echo
From
Yields
6 Servings
