2 Cups Strawberries, cleaned, destemmed and halved
2 Cups Rhubarb, cleaned and sliced
1 1/4 Cups Sugar
1/4 Cup Quick-Cooking Tapioca
1 Tablespoon Butter
Pie Pastry for a 2-Crust 9-inch Pie
Instructions
Preheat oven to 425 degrees.
Mix strawberries, rhubarb, sugar and tapioca in a large bowl. Let stand for 15 minutes.
Roll out 1/2 of the pastry to 11-inch circle on lightly floured surface. (Roll pastry 2 inches larger than the
pie plate itself.)
Line a 9-inch pie plate with pastry, allowing 1/2 inch overhang.
Fill pastry with fruit mixture.
Dot fruit with slices of butter.
Roll remaining pastry to 12-inch circle. Cover pie with pastry.
Seal and flute edge. Cut several slits in top to allow steam to escape during baking.
Bake at 425 degrees for 45 minutes or until the juice forms bubbles that slowly burst.
Cool.
Originally Submitted
6/22/2017
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