Fresh Strawberry-Rhubarb Pie

By ldelmas

Ingredients

• 2 cups sliced rhubarb,2cups halved strawberries1-1/4cups sugar,1/4cup MINUTE Tapioca1,pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)1Tbsp. butter or margarine

Preparation

Step 1

Make It: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. Cool.
Kraft Kitchens Tips;Size-Wise;Enjoy your favorite foods while keeping portion size in mind.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.