Shelly's Recipe

STRAWBERRY-RHUBARB PIE II

Category: Pies - Fruit

2 crust pie shell for a 9 inch pie
About 1/2 lb rhubarb, trimmed and cut into 3/4 inch pieces, 2 cups
2 cups holled and sliced strawberries
1 1/2 cups sugar dissolved in 2 tbsp cornstarch
1 tbsp water

Place dough in a 9 inch pie pan. In a bowl, combine strawberries and sugar; let mixture stand for 20 minutes. Stir in cornstarch mixture and add rhubarb. Spoon into pie pan. Roll remaining dough and place over top of filling, folding the edges under the bottom crust to seal and crimping edges. Make slits in crust for steam vents. Bake in the lower third of the oven at 450 for 10 minutes. Reduce the heat to 350 and bake for an additional 40 minutes. Let pie cool on a rack. Serve with ice cream or whipped topping.