 |
Deep Dish Strawberry Rhubarb Pie
 Print Version |
 Email To A Friend
3/4 TO 1 cup sugar
1/4 cup cornstarch
1/8 tsp. salt
3 cups strawbwerries, halved
3 cups fresh or frozen rhubarb
1 tbl. butter
1 recipe pastry for single crust pie
sugar
In a large bowl stir together sugar, cornstarch and salt. Add strawberries and rhubarb. Gently toss to coat.( If using frozen fruit, let mixture stand for 15-30 minutes or until fruit is partially thawed, but still icy.)
Transfer filling to a 9 inch pie plate. Dot with butter.
Prepare pastry. On lightly floured surface roll pastry into a 12 inch circle. Cut slits to allow steam to escape. Place pastry on filling. Seal and crimp to the pie plate.
Sprinkle with sugar. Place pie plate on a baking sheet. Cover edge of pie with foil to prevent excessive browning.
Bake in a 375* oven for 25 minutes for fresh fruit, or 50 minutes for frozen fruit. Remove foil.
Bake for 25 to 30 minutes for fresh fruit, or about 30 minutes for frozen fruit.
Print |
Back to Pie Recipes |
Back to Main Recipe Page
|
