Strawberry Rhubarb Pie

By brenie_shydee

Ingredients

• Filling
• 1 1/2 c. sugar
• 3 T. quick cooking tapioca
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1 # fresh rhubarb, about 3 c. of 1/2” pieces
• 1 c. strawberries
• 1 T. butter
• Double pie crust
• 4 c. flour
• 1 T. sugar
• 2 tsp salt
• 1 T. vinegar
• 1 3/4 c. shortening
• 1 large egg
• 1/2 c. water

Preparation

Step 1

Filling
Combine sugar, tapioca, salt, and nutmeg.

Add rhubarb and strawberries and stir to combine. Let stand for 20 minutes, stirring occasionally.

Pour into unbaked pie shell. Dot with 1 T. butter.

Make lattice top pie crust on top of filling.

Bake at 400º 35-45 minutes, or until filling is bubbly and top is lightly browned.

Pie Crust
Put flour, sugar, and salt in a large bowl. Mix.

Cut in shortening with a pastry blender.

In a small bowl, beat together vinegar, egg, and water.

Combine the two mixtures, stirring lightly with a fork until all ingredients are moist.

May be refrigerated for up to 3 days before using. Or may be frozen.



(I usually roll it out between two sheets of plastic wrap, then just peel off the top layer of plastic, flip the crust over, position it in the pie pan, and peel off the plastic. It keeps from getting your counter all flour-y and even keeps your rolling pin clean.)