Delicious Strawberry Rhubarb Pie
NOTE: This pie is so good, it will literally melt in your mouth. I use more strawberries than rhubarb for sweetness, but any combination of rhubarb and strawberries can be used to total 5 cups. Fold the strawberries in last so they don’t become mushy in the pie.
Ingredients:
Melt-In-Your-Mouth Pie Crust- 3 cups all-purpose flour
- 1 teaspoon salt
- 3 1/4 cups lard
- 5 to 6 tablespoons ice water
- Strawberry Rhubarb Pie
- 2 cups fresh rhubarb, chopped into 1/2 inch pieces, fresh or frozen
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 2 tablespoons instant tapioca
- 1 tablespoon pure vanilla
- 3/4 cup water
- 4 cups fresh strawberries, halved,
- 3 teaspoons butter, cut into pieces
Cuisine: Country
Yield: Serves 8
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(No Ratings Yet)Loading...Instructions:
Melt-In-Your- Mouth Pie Crust- Place flour and salt in bowl and mix together. Cut in the lard until the dough resembles small peas. Sprinkle water over dough, 1 tablespoon at a time and work in until dough comes together. For double-crust divide dough in half for bottom and upper crusts. Roll dough out and place to fit the pie plate size. Fill with fruit and bake as directed.
- Preheat oven to 400-degrees. Prepare pie crust and roll half of dough to fit a 9-inch pie pan; set other half aside. Place rhubarb, sugar, cornstarch, tapioca, vanilla and water in medium saucepan. Cook over mediuim heat until bubbly, about 5 to 6 minutes. Remove from heat and let cool a few minutes. Fold in strawberries and buttter.
- Pour filling into bottom pie crust. Cover pie with top crust and flute bottom and top crust together to make a decorative edge. Sprinkle top with sugar, and bake 35 minutes until bubbly and golden brown. Serves 8.