Ingredients:
Make your crust ahead of time you will need a top and bottom layer of crust for this pie.
3 c rhubarb, cut into ½ pieces
1 1/2 c strawberries, halved or quartered
1 c sugar
Instructions:
Place bottom pie crust in dish. Preheat oven to 450 degrees F.
Mix the prepared strawberries and rhubarb together then place them in the pie dish. Add sugar by sprinkling evenly on the surface of the pieces.
Lattice Work Pastry Top
Roll prepared pastry 1/8" thick and cut into ½" strips. Weave the strips, lattice fashion, directly on top of the filled pie. Trim edges and press strips to the moistened edge of the bottom crust. Flute the edges OR press with a moistened fork.
Bake in the oven for approximately ten minutes at 450 degrees F then reduce oven heat to 350 degrees F and continue to bake for approximately 45 minutes more or until rhubarb is cooked and pastry is a golden brown.
Yield: 8 servings
COMMENTS: This is a lovely pie and we always have fresh rhubarb growing in our garden so I do tend to make this one more often. I found that I am allergic to rhubarb but adding in the strawberries seems to take away the allergic reaction as long as I don't eat it too often. I am reverse to 'the norm' as usual lol I have often been told most people are allergic to the strawberries and not the rhubarb. *winks*
