Strawberry Rhubarb Pie
A refreshing treat overflowing with chunks of tangy rhubarb and fresh strawberries.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
- 2 cups sliced rhubarb
- 2 cups halved strawberries
- 1-1/4 cups sugar
- 1/4 cup MINUTE Tapioca
- 1 pkg. 14.1 oz. ready-to-use refrigerated pie crusts (2 crusts)
- 1 Tbsp. butter or margarine
HEAT oven to 425°F.
COMBINE first 4 ingredients. Let stand 15 min.
LINE 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
BAKE 45 min. or until juices form bubbles that burst slowly.
**HOW TO MAKE LATTICE-TOP CRUST
Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
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Serving: 1Cup | Calories: 551kcal | Carbohydrates: 75g | Protein: 5.6g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 257mg | Potassium: 0mg | Fiber: 3g | Sugar: 36g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg