Strawberry Rhubarb Pie

1 9 inch two crust pastry*
1 1/2 cups sugar
3 tablespoons minute tapioca
1/4 teaspoon salt
3 cups fresh or frozen rhubarb
1 cup sliced fresh strawberries
1 tablespoon butter
egg or milk and sugar for top
vanilla ice cream

Preheat oven to 400 F.

Wash and trim rhubarb, cut into 1-inch pieces. Wash and hull strawberries, slice. Combine sugar, tapioca and salt. Mix with rhubarb and strawberries. Let stand for 20 minutes while preparing piecrust.

Use a commercial pastry crust or follow directions below to make piecrust. Line 9-inch pie plate with bottom crust, add filling. Cut butter into pieces and dot across the filling. Dampen edge of bottom crust by moistening fingers with water and running along top edge of pan; roll top crust over top of filling. Press edges to seal; trim off excess pie dough. Flute edges to complete seal. Brush top with beaten egg or brush with milk and sprinkle with sugar. Cut vent holes in top crust. Bake 40 minutes or until golden brown. Serve with vanilla ice cream. Makes one pie.

* Pie Crust

  • 2 cups flour
  • 1 teaspoon salt
  • 3/4 cup lard, or shortening
  • 4 tablespoons cold water

    Mix together flour and salt. Cut cold lard into flour, using pastry blender or 2 knives, until mixture resembles coarse cornmeal. Sprinkle water over flour mixture 1 tablespoon at a time tossing flour mixture as you do so. Do not over stir or mix crust. Add additional water as needed until dough will press together into a ball. Divide dough in half and roll each half out on a lightly floured surface, until it is the size of pie plate.

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