"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Strawberry Rhubarb Pie Recipe

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This recipe for Strawberry Rhubarb Pie, by , is from Mummy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marion Thorne
Added: Saturday, January 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pastry for 9 inch pie
1 1/4 cups plus 1 tbsp. sugar, divided
1/3 cup flour
1/8 tsp. salt
1 pint fresh strawberries, hulled
2 cups cut up fresh rhubarb (1 inch lengths)
2 tbsp butter or margarine

Directions:
Directions:
Divide pastry almost in half. Roll out larger half on floured surface to 13 inch circle. Line 9 inch pie plate with pastry. Trim edge to 1/2 inch beyond rim of pie plate.
Mix together 1 1/4 cups sugar, flour and salt in a bowl.
Combine strawberries and rhubarb in another bowl; mix well. Arrange half of the fruit mixture in bottom of pastry-lined pie plate. Sprinkle with half of the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Roll out the remaining pastry to 11 inch circle. Cut slits. Place top crust over filling and trim edge to 1 inch beyond rim of pie plate. Fold top crust under lower crust to form a ridge. Flute edge. Brush crust with water. Sprinkle with 1 tablespoon sugar.
Bake in a preheated, 425 degree oven for 40 to 50 minutes, or until rhubarb is tender. Cool on rack. Makes 6-8 servings.

 

 

 

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