Strawberry Rhubarb Pie
Serving Size / Yield
- Unbaked pastry for 2 pie crusts (For the top and bottom)
- 1/3 C. flour
- 2 C. chopped rhubarb
- 2 Tbs. butter
- 1 1/3 C. sugar
- 2 C. fresh strawberries, washed, hulled and sliced.
Heat oven to 425 degrees. Stir together sugar and flour. Place one of the pie crusts pastries in a pie plate for the bottom crust, and place the rhubarb in the bottom. Sprinkle with half the sugar mixture. Repeat with strawberries and remaining sugar mixture. Dot with butter. Place on top crust and crimp edges. Cut slits in the top of the crust. Bake for 40-50 minutes.