Strawberry Rhubarb Pie

Last Saturday was the opening of the Trout Lake Farmers Market, so a friend and I hopped on our bikes and rode out to see what we could find. The selection consisted mostly of spring greens and seedlings, but I did manage to pick up some rhubarb. Strawberry rhubarb pie was in order. I pulled out my Granny’s foolproof pie crust recipe and went to work.

strawberry rhubarb pie

Strawberry Rhubarb Pie

Yield: 1 pie
Adapted from Granny

Granny’s Crust:
1 1/2 cups flour
1/2 cup vegetable shortening
1/4 teaspoon salt

Mix these ingredients together well. Then add 1/4 to 1/2 cup of water and mix all together.

Put on board and roll out half of the dough. Lay out on pie plate.

Roll out the remaining dough for the top.

Filling:
2 1/2 cups rhubarb, chopped
2 1/2 cups strawberries, chopped
3/4 cup sugar
3 tablespoons cornstarch

Mix all filling ingredients together in a large bowl. Then pour into the pie plate.

Place the top round of dough over the filling. Seal the edges with a little bit of water. Prick top of pie with a fork to let out steam.

Bake at 425F for 15 minutes, then lower the temperature to 350F for another 45 minutes.

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