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Strawberry Rhubarb Pie Recipe

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

Laurel Witvoet
Added: Wednesday, January 28, 2009


1 1/3 c. sugar
2/3 c. plus 2 TB. shortening
1/3 c. flour
2 c. flour
2 1/4 c. cut-up rhubarb
1 tsp. salt
2 1/4 c. strawberries, cut-up
4-5 TB. cold water
2 TB. butter or margarine

Heat oven to 425. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 TB at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of the bowl (1-2 tsp water can be added if necessary). Gather pastry into a ball; divide in two and shape into flattened round on lightly floured surface. Roll pastry 2 inches larger that pie plate. Fold into quarters, unfold and ease into pie plate, pressing firmly against bottom and side. Trim any excess dough. Prepare filling by mixing sugar and flour, set aside. Mix strawberries and rhubarb, put half of the fruit into pastry lined pie plate; sprinkle with half of the sugar mixture. Repeat with remaining rhubarb and sugar mixture; dot with margerine. Cover with top crust and seal . Cut slits in crust and sprinkle with sugar if desired. cover edge with 2-3 in strip of tin foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40-50 minutes. Put the pie on a cookie sheet when you bake it because sometimes it bubbles over!




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