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Cindy Crawford's Saveur Strawberry Rhubarb Pie Recipe

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This recipe for Cindy Crawford's Saveur Strawberry Rhubarb Pie is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
2 2/3 cups all-purpose flour
1 tsp. salt
2/3 cup vegetable oil
6 Tbsp. cold milk

Filling:
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
Directions:
Directions:
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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