The best delicious Deep-dish Rhubarb-strawberry Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Deep-dish Rhubarb-strawberry Pie recipe today!
Hello my friends, this Deep-dish Rhubarb-strawberry Pie recipe will not disappoint, I promise! Made with simple ingredients, our Deep-dish Rhubarb-strawberry Pie is amazingly delicious, and addictive, everyone will be asking for more Deep-dish Rhubarb-strawberry Pie.
What Makes This Deep-dish Rhubarb-strawberry Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Deep-dish Rhubarb-strawberry Pie.
Ready to make this Deep-dish Rhubarb-strawberry Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3/4 c Sugar
1/3 c Flour, sifted
1 ts Ground cinnamon
1/2 ts Ground cloves
1 lb Fresh rhubarb
1 pt Strawberries
2 tb Butter or margarine
FLAKY PASTRY II (or 1/2
-package pie crust mix)
Milk or cream
Sugar
FLAKY PASTRY II
1 1/2 c Flour, sifted
1 ts Salt
1/2 c Vegetable shortening
4 tb ;Water, cold, approx
Sift flour and salt into a medium bowl; cut in shortening with a fork or
pastry blender until mixture is crumbly. Sprinkle cold water over mixture,
1 tablespoon at a time; mix lightly with a fork just until pastry holds
together and leaves sides of bowl clean. Make a ball; flatten it. Wrap
dough in plastic and store in refrigerator until ready for use.
Mix sugar, flour, cinnamon, and cloves in a bowl.
Wash rhubarb; trim ends; cut into 1-inch pieces (You should have 6 cups).
Wash strawberries; hull and halve (you should have 4 cups). Place both in a
large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let stand 15
minutes. Toss again.
Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot
with butter or margarine.
Prepare pastry. Roll out to a 10-inch square on a lightly floured surface.
Cut in 1/2-inch strips with a pastry wheel or knife. Weave strips into a
lattice. Cover filling. Turn ends under just enough so that strips touch
sides of baking dish. Brush lattice top with milk or cream; sprinkle with
sugar.
Bake in hot oven (425 F) for 40 minutes, or until pastry is golden and
juices bubble up. Cool. Serve warm with vanilla ice cream, if you wish.
[ Family Circle All-Time Baking Favorites; 1974 ]
From
Yields
8 Servings
Leave a Reply