alf the pie crust pastry to a circle about
In a bowl, whisk
he strawberries, rhubarb, brown sugar,
). Line a pie pan with bottom crust.
Mix together rhubarb, strawberries
). Divide the pie pastry in half; roll
Place a pie dish onto a baking sheet.
Mix the strawberries, rhubarb, sugar
In a bowl, combine rhubarb, strawberries, sugar, cornstarch,
oll out half to a round pie crust about 12 inches
In a medium-saucepan, combine sugar and 1/4 cup water.
Bring to boiling.
Add rhubarb.
Reduce heat, stirring constantly until tender.
Repeat procedure for strawberries.
Mix together.
Pour into pie shell.
Dot with butter (optional).
Sprinkle with cinnamon.
Adjust top crust.
Seal and flute edge.
Trim off excess pastry after pressing down firmly on edge.
Make holes in top crust.
Bake at 375\u00b0 for 25 minutes or more.
illsbury pie crusts and grate orange rind over crust.
Mix rhubarb
e water handy by filling a Pyrex measuring cup with water
25 degrees. Prepare dough for a 1-crust pie, adding grated orange zest
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.
d nutmeg to a pan and simmer until rhubarb is tender
. Line a 9-inch pie dish with a pastry crust
425 degrees f.
for at-least 20 minutes.
Roll a little more than half of pastry about 1/8-inch thick and line a 9-inch pie pan.
Mix sugar, cornstarch and salt; sprinkle a small amount in pastry-lined pan.
Combine remaining sugar mixture with rhubarb and berries.
Put in pie pan and dot with butter. Roll remaining pastry 1/8-inch thick.
Put on pie; trim edges and flute.
Cut a few slits for steam to escape.
Bake in preheated hot oven at 425\u00b0 for 40 to 50 minutes.
>a saucepan, and mix in the rhubarb; add butter, and bring to a
Preheat oven to 350 degrees F (175 degrees C).
Stir together the egg, white sugar, flour, salt and rhubarb in a mixing bowl.
Place one of the pie shells in the bottom of a 9 inch pie plate. Pour pie filling into shell; dot with butter. Put top crust over filling and cut slits into crust.
Bake in preheated oven for 30 to 45 minutes; or cook 7 minutes in a microwave and then about 10 minutes in the oven.
ne of the pie crusts into a 9-inch pie plate.
Set