Recipes‎ > ‎Baked Goods‎ > ‎

Strawberry-Rhubarb Pie

  • Mom's Pie Crust
  • 1 1/3 cups sugar
  • 1/3 cup flour
  • 1/2 teaspoon orange peel, grated
  • 2 cups rhubarb, cut up (1/2 inch)
  • 2 cups strawberry, sliced
  • 2 tablespoons margarine (or butter plus salt)
  1. Heat oven to 425F.  Prepare pastry.
  2. Mix sugar, flour and orange peel. Turn half of the rhubarb and half of the strawberries into pastry-lined pie plate.  Sprinkle with half of the sugar mixture.  Repeat with remaining rhubarb, strawberries and sugar mixture; dot with margarine.
  3. Cover with top crust that has slits cut into it;  seal and flute.  Sprinkle with sugar if desired.
  4. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
  5. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes.