over pastry in pie plate. Heap rhubarb over this mixture.
Crust:
Mix together the flour, oil and milk right in pie pan. Reserve 1/2 cup of mixture.
Pat the remaining crust into pie plate and up the edges.
Put rhubarb, sugar, flour, salt and egg in a 9-inch pie shell. Bake 20 minutes at 450\u00b0 (preheat oven).
Remove from oven and add 1/4 cup cream over the hot rhubarb pie.
Bake 15 minutes longer at 350\u00b0 or until done.
Place 1/2 pie crust into pie plate.
Put the rhubarb in the
Mix together strawberries, rhubarb, sugar, flour, and egg.
Place a pie crust in a prepared 9-inch glass pie plate. Sprinkle lightly with sugar to prevent sogginess.
Add strawberry-rhubarb mixture. Cover with vented top pie crust.
Flute the edges to seal and cut off excess pie crust.
Bake at 425 degrees F for 20 minutes. Reduce heat to 350 degrees F and continue baking for another 30 minutes. Pie is done when crust is a light golden brown.
Serve warm with vanilla ice cream, if desired.
re tender.
Stir in rhubarb. Cover and simmer for 3
00b0F. Grease an 8 inch pie dish. Roll out 2/3
he sugar and nutmeg. Add rhubarb, lemon peel and remaining 1
Place in a 9-inch pie plate; trim off excess pastry
Combine rhubarb, strawberries, sugar, and tapioca in
ace in pie pan.
Clean and slice the rhubarb and strawberries
Wash rhubarb and cut into 1/2-inch pieces. Combine flour and sugar.
Mix with eggs. Combine with rhubarb.
Bake at 450\u00b0 for 10 minutes, then 40 minutes at 350\u00b0.
Very easy to make and delicious!
ins.
Meanwhile, combine apples, rhubarb and 1/3 cup of
let stand 5 minutes. Add rhubarb; cook over medium heat until
00b0F Spray 9-inch glass pie plate with cooking spray.
mix all ingredients together and let sit while making crust.
Prepare the crust according to package directions
pour mixture into pie crust, make 2-3 slits on the top to let our steam
bake at 350 for 50-60 minutes or until golden brown
brush with egg wash if desired
Cook rhubarb, sugar and water together until tender.
Stir often.
Add raspberry Jell-O.
Stir well.
Then add blueberry pie filling.
Cool.
Keep in refrigerator or freeze.
Slice strawberries and rhubarb into small 1/8-inch cubes.
Roll out 1 pie crust dough into pie pan.
Arrange raw, washed rhubarb along bottom.
Mix strawberries, sugar and flour together in a medium bowl.
Put mixture on top of rhubarb evenly.
Cut crisscross strips for top of pie crust from the second pie crust dough. Spread strips across top in cross-cross pattern.
Pur about 2 to 3 tablespoons butter or margarine dotted on top of pie.
Bake at 425\u00b0 for about 40 minutes, until browned.
make the filling. Place plums, rhubarb, raisins, redcurrant jelly and cornstarch
Place one of the pie crusts into the bottom of