Strawberry Rhubarb Pie 2 Recipe

  • 1 9-inch double-crust pie crust
  • 3 cups rhubarb cut inch 1/2 pieces
  • 1 cup Sugar
  • 1/2 cup cornstarch
  • 1 1/4 cups sliced strawberries
Line pie pan with crust.

In large bowl, combine rhubarb, sugar and cornstarch, mix well.

Stir in strawberries.

Pour into pastry-lined pan.

Cover with top crust, cutting slits for steam.

Seal crusts and flute edges.

Bake for 45 minutes at 425° or until juices begin to bubble through slits.

Serve warm or cool.

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