Prepare pastry.
Mix the sugar, flour and orange peel.
Mix strawberries and rhubarb together; put half of the mixture into pastry lined pie plate.
Sprinkle with half of the sugar mixture. Repeat with remaining strawberry-rhubarb and sugar mixtures.
Dot with margarine.
Cover with top crust.
Cut slits into the top crust; seal and flute.
Sprinkle with sugar if desired.
Bake at 425\u00b0 until crust is brown and juice begins to bubble through the slits in crust, 40 to 50 minutes.
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.
nd refrigerate dough.
Add rhubarb, powdered sugar, water, cornstarch
). Roll out half the pie crust pastry to a circle
cut each in half. Cut rhubarb into 1/2 inch pieces
Stir together sugar, tapioca and nutmeg.
Add sugar mixture to rhubarb-strawberry pieces; toss to coat fruit.
Let fruit mixture stand for 15 minutes.
Fill a pastry-lined 9-inch pie plate with fruit mixture; dot with butter.
Adjust top crust.
Seal and flute edges.
Cover edges of pie with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil and bake for 25 more minutes or until golden brown.
Serve warm with vanilla ice cream.
Makes 8 servings.
Make pastry for 9-inch pie.
You can use already made pie crust (unbaked).
Mix flour, sugar and salt and sprinkle small amount in pastry-lined pan (1/4 cup).
Combine remaining sugar mixture with rhubarb and berries.
Put in pie pan and dot with butter.
Put top pastry on pie.
Cut a few slits for steam to escape.
Bake in 425\u00b0 oven for 40 to 50 minutes.
Line a 9 in pie plate with 1/2 of
Line 9-inch pie plate with half the pastry.
Combine rhubarb, strawberries, sugar, salt, tapioca and cinnamon and pour mixture into pie shell.
Dot with butter.
Cover with a lattice top crust. Bake in a hot oven (400\u00b0) for 45 minutes.
Cut rhubarb in 1/4-inch pieces.
Put in bowl and mix with cornstarch.
Add slightly beaten egg and sugar; mix well.
Turn into unbaked crust.
Cut butter pieces and put on rhubarb mixture. Cover with top crust.
Brush top crust with milk and sprinkle with sugar.
Cut slits in crust and bake at 425\u00b0 for 30 minutes, then at 325\u00b0 for another 30 minutes.
Combine 1 1/2 cups sugar, salt and flour.
Arrange half strawberries and rhubarb in pastry lined 9-inch pie pan.
Sprinkle with half of sugar mixture.
Repeat with remaining fruit and sugar mixture; dot with butter.
Adjust top crust and flute edges.
Brush top of pie with cold water and sprinkle on tablespoon of sugar. Bake in hot oven (425\u00b0) 40 to 50 minutes or until rhubarb is tender and crust is browned.
Serve warm with sour cream or scoop of vanilla ice cream.
Combine all ingredients, except pastry, and let stand for 20 minutes.
Meanwhile, prepare pastry for 9-inch pie.
Put mixture into pie crust.
Dot with 1 tablespoon of butter.
Put on top crust.
Put aluminum foil around edge.
Bake for 35 to 45 minutes at 400\u00b0.
Mix sugar, cornstarch, tapioca and salt together.
Line a 9-inch pie plate with shell.
Mix strawberries, rhubarb and sugar mixture together and place in pie shell.
Dot with butter and cover with top crust.
Bake in very hot oven at 450\u00b0 for 10 minutes.
Then reduce heat to 350\u00b0 and bake about 30 minutes longer.
n oleo as you do for pie crust.
Put vanilla into
Combine sugar, salt and flour.
Arrange half of the fruit in pie shell.
Sprinkle with half of the sugar mixture.
Repeat with remaining fruit and sugar.
Dot with butter.
Put on full top crust or lattice crust.
Sprinkle top crust with sugar.
Bake at 400\u00b0 for 40 to 50 minutes or until rhubarb is done and crust is browned.
Mix sugar, cornstarch, tapioca and salt together.
Line a 9-inch pie plate with pastry.
Mix strawberries, rhubarb and sugar mixture together and place in pie pan.
Dot with butter.
Cover with top crust.
astry and prebake bottom crust for 8 to 10 minutes until
Heat oven to 425\u00b0.
Prepare pastry for 2-crust pie.
Stir together first 5 ingredients. Pour into unbaked crust.
Cut margarine into small pieces and dot top of pie.
Cover with top crust.
Be sure to cut air vents in top crust.
Bake for 40 to 50 minutes until crust is brown and juice bubbles through slits in crust.
Lightly combine rhubarb and strawberries in large bowl. Sprinkle with lemon juice and food coloring.
In small bowl, combine sugar, tapioca and nutmeg, mixing well.
Toss lightly with fruit just until combined.
Turn into an 8 x 8 x 2-inch baking dish; dot with butter.
Top with pastry.
Crimp edges, sealing pastry to edge of baking dish.
With a sharp knife, make gash in center for steam vents.
Sprinkle with 1 tablespoon sugar.
Bake 45 to 50 minutes in 400\u00b0 oven.
Strawberry Rhubarb Compote: In a medium saucepan over medium low heat add rhubarb, strawberries