Easy Strawberry-Rhubarb Pie
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Serves/Makes: 8
Ready in: 1-2 hrs
- 1 (2-crust size) prepared pie pastry (8 or 9-inch size)
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 1/2 cups fresh strawberries, hulled and cut in half
- 2 1/2 cups chopped rhubarb
Preheat the oven to 375 degrees F. Combine the sugar, flour, salt, strawberries, and rhubarb in a bowl. Mix well. Line a pie plate with the bottom crust. Place the fruit filling in the bottom pie shell. Cover with the top crust, crimping the edges to seal the filling in. Cut 3-4 slits in the top crust to let steam release during baking. Wrap foil around the outer edges of the crust. Place the pie in the oven and bake at 375 degrees F for 25 minutes. Remove the foil and bake for 25-30 minutes or until the crust is browned. Remove the pie from the oven and let cool slightly before slicing and serving warm. The pie can also be served at room temperature.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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