"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Strawberry Rhubarb Pie Recipe

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This recipe for Strawberry Rhubarb Pie, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Van Tholen
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2/3 c. shortening
2 c. flour
1 t. salt
2 T. sugar
4 to 5 T. cold water
Filling:
1-1/2 c. strawberries, sliced
1-1/2 c. rhubarb, sliced in 1/4 to 1/2 inch chunks
3/4 c. sugar
1/3 c. flour
1/4 c. butter

Directions:
Directions:
In a large mixing bowl, combine strawberries, rhubarb, sugar and flour for filling. Set aside while preparing the crust. For the crust, mix shortening, flour, salt and sugar. Mix until crumbly, then add cold water until it is a sticky dough consistency. Divide in two balls for the top and bottom crust. Roll out on a well floured surface and line a 9 inch pie plate with the bottom crust. Fill uncooked pie shell with the fruit filling. Dot the top of the fruit with butter. Place top crust on top, seal the edges of the crust and slit the top crust for ventilation. Place foil around the edges of the crust. Bake at 425 for 40 to 50 minutes. Remove foil for the last 15 minutes of baking until the crust is golden brown.

 

 

 

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