Tuesday, February 9, 2010

Strawberry Rhubarb Pie

Sugar/Flour mixture: 1-1/2 c. sugar, 1/8 t salt, 1/3 c. flour

•Put 1-1/2 c. rhubarb in unbaked pie shell.
•Cover with 1-1/2 c. strawberries.
•Sprinkle with half of the sugar-flour mixture.
•Put 2T butter on top of this.
•Add another 1-1/2 c. cut rhubarb.
•Sprinkle remaining sugar-flour mixture over the top.
•Cover with top crust, flute edges. Brush crust with milk and sprinkle with sugar. Cut vents.
•Bake at 350 for 40-50 minutes or until rhubarb is done.

Thanks Brina McNurlin Bunt! :)

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