MENU

      Strawberry Rhubarb Pie

      19427668_BG1.jpg
      19427668_BG1.jpg







      Crust



      • 2 2/3 cups flour

      • 1 tsp salt

      • 1 cup Crisco

      • 8 Tbsp water


      Cut shortening into flour and salt until well blended, add water until forms a ball. Roll out.

      Filling



      • 1 1/2 cup strawberries, cut up

      • 1 1/2 cup rhubarb, cut in 1 inch pieces

      • 1 1/4 cup sugar

      • 1 Tbsp lemon juice

      • 3 Tbsp cornstarch


      Mix filling and let set for 10 minutes while rolling out pie crusts. Pour filling into pie crust. Dot with 2 tbsp of butter. Cover filling with top pie crust. Brush with beaten egg white and sprinkle with sugar. Cut slits in top of crust. Bake at 375 for 45 minutes or until golden brown.

      component-story-more_media_horiz-v1-01
      FOLLOW US ON TWITTER