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Lisa’s Strawberry - Rhubarb pie Recipe

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This recipe for Lisa’s Strawberry - Rhubarb pie is from Mom's Shoebox Full of Recipes, 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 recipe makes 2 crusts or a 2 crust pie or you can use premade crust:
1 1/2 cups flour
½ teaspoon salt
Blend above and then add
½ cup Crisco until mixed and almost crumbly – basically ‘distributed’
Add COLD water until you can roll out dough – not too sticky though ☺ ~ ¼ to ½ cup
Key to flakey crust is to not ‘overwork’ the dough – you’re ‘in’ and you’re ‘out!’
Singular Strawberry-Rhubarb Pie:
1 egg
1 Cup sugar
2 Tablespoons flour
1 teaspoon vanilla
¾ pound fresh rhubarb cut in ½ in pieces – i.e. one cup
1 pint strawberries (stemmed and cut in half)
Beat egg, add sugar/flour/vanilla and fold in the berries/rhubarb. Pour into pie crust
Crumble Topping:
¾ cup flour
½ cup quick oats
½ cup brown sugar packed
½ cup cold butter (1 stick)
Directions:
Directions:
Bake at 400 for 10 minutes and then reduce to 365 for 35-40 minutes

(All rhubarb pie. I used the same ingredients above, but increase the rhubarb to probably 3 to 4 cups – I only used 1 ½ as that is all the more extra rhubarb I had ‘hence the tart’ appearance – thin- vs. pie appearance.)

 

 

 

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