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
  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.