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IngredientsEdit

DirectionsEdit

  1. Combine 1¼ cup sugar, salt, and flour.
  2. Arrange half the strawberries and rhubarb in a pastry-lined 9 inch pie pan.
  3. Sprinkle with half the sugar mixture.
  4. Repeat with remaining fruit and Sugar mixture.
  5. Dot with butter.
  6. Install top crust and flute edges to make high-standing rim.
  7. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar.
  8. Cut steam vents in top crust.
  9. Bake in hot oven (425°F) 40 to 50 minutes or until rhubarb is tender and crust is browned.
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