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Strawberry Rhubarb Pie Recipe

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This recipe for Strawberry Rhubarb Pie, by , is from From Janice's Kitchen , 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!

Contributor:  
Contributor:  
Janice Wyatt

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
2 cups rhubarb
2 cups strawberries
1 cup sugar
cup cornstarch
tsp. salt

2-crust pastry recipe

Directions:
Directions:
Make 2-crust pastry recipe. Roll half of the dough into a 13-inch round, fit it into a 9-inch pie pan and leave a -inch overhang. Roll other half into a 12-inch round for top crust. Position a rack in the lower third of the oven. Preheat oven to 425. (I fix the filling first so it is ready to put in crust.)

Without peeling, cut rhubarb into 1-inch lengths. Measure 2 cups. I used 3 stalks.

Slice strawberries lengthwise and measure 2 cups. Combine sugar with cornstarch and salt and mix with rhubarb and strawberries. Let stand for 15 minutes, stirring occasionally.

Pour into bottom crust and cover with top crust. Flute the edges to seal. To make steam vents prick top of crust with a fork several times. Bake the pie for 15 minutes.

Slip a baking sheet beneath it and reduce oven temperature to 350. Bake until thick juices bubble through the vents, about 40 minutes. Let cool completely on a rack before serving.

 

 

 

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