• Deep Dish Rhubarb Strawberry Pie

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    • 3/4 c. Sugar
    • 1/3 c. Flour, sifted
    • 1 tsp Grnd cinnamon
    • 1/2 tsp Grnd cloves
    • 1 lb Fresh rhubarb
    • 1 pt Strawberries
    • 2 Tbsp. Butter or possibly margarine FLAKY PASTRY II (or possibly 1/2 package pie crust mix) Lowfat milk or possibly cream Sugar
    • 1 1/2 c. Flour, sifted
    • 1 tsp Salt
    • 1/2 c. Vegetable shortening
    • 4 Tbsp. ,Water, cool, approx


    1. Sift flour and salt into a medium bowl; cut in shortening with a fork or possibly pastry blender till mix is crumbly. Sprinkle cool water over mix, 1 Tbsp. at a time; mix lightly with a fork just till pastry holds together and leaves sides of bowl clean. Make a ball; flatten it. Wrap dough in plastic and store in refrigerator till ready for use.
    2. Mix sugar, flour, cinnamon, and cloves in a bowl.
    3. Wash rhubarb; trim ends; cut into 1-inch pcs (You should have 6 c.).
    4. Wash strawberries; hull and halve (you should have 4 c.). Place both in a large bowl. Sprinkle with sugar mix; toss lightly to mix. Let stand 15 min. Toss again.
    5. Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot with butter or possibly margarine.
    6. Prepare pastry. Roll out to a 10-inch square on a lightly floured surface.
    7. Cut in 1/2-inch strips with a pastry wheel or possibly knife. Weave strips into a lattice. Cover filling. Turn ends under just sufficient so which strips touch sides of baking dish. Brush lattice top with lowfat milk or possibly cream; sprinkle with sugar.
    8. Bake in warm oven (425 F) for 40 min, or possibly till pastry is golden brown and juices bubble up. Cold. Serve hot with vanilla ice cream, if you wish.
    9. [ Family Circle All-Time Baking Favorites; 1974 ]

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