1 1/4 c Sugar
1/8 ts Salt
1/3 c Flour
2 c Fresh strawberries
2 c Fresh rhubarb, cut in 1″
-pieces
2 tb Butter or margarine
1 tb Sugar
1 Pastry for 2-crust pie
Combine 1 1/4 cup sugar, salt, and flour. Arrange half the
strawbwerries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle
with half the sugar mixture. Repeat with remaining fruit and sugar
mixture. Dot with butter. Install top crust and flute edges to make
high-standing rim. Brush top of pie with cold water and sprinkle on 1
tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425
F) 40 to 50 minutes or until rhubarb is tender and crust is browned.
[ FARM JOURNAL Complete Pie Cookbook; 1965 ]
per Fred Peters
Fidonet COOKING echo
Yields
6 Servings