"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cindy Crawford's Saveur Strawberry Rhubarb Pie Recipe

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This recipe for Cindy Crawford's Saveur Strawberry Rhubarb Pie, by , is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda (Smith) Emrich
Added: Tuesday, October 30, 2007


2 2/3 cups all-purpose flour
1 tsp. salt
2/3 cup vegetable oil
6 Tbsp. cold milk

1 1/4 cup plus 2 tsp. sugar
1/3 cup all-purpose flour
1/4 tsp. nutmeg
1/4 tsp. cinnamon
3 cups halved strawberries
2 cups thinly sliced rhubarb
2 Tbsp. butter, cut up
2 tsp. milk

To make crust, preheat oven to 400°. Mix flour and salt. Measure oil and milk together—don't stir. Add to flour. Make crust on wax paper.

To make filling, mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat. Can set aside in fridge and then drain later. Note: If adding blueberry or peach, add lemon zest.

Fill crust with filling. Scatter butter. Add top crust. Pinch edges and ventilate the top. Brush with milk. Sprinkle sugar on top. Bake on cookie sheet for 50 minutes. Can cover edge with tinfoil if cooking too fast.

Allow to cool 1 hour before serving.




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