INGREDIENTS:
1 1/4 to 1 1/2 c. sugar
3 tbsp. quick-cooking tapioca
1/4 tsp. nutmeg
3 c. rhubarb, cut into 1/2″ pieces (1 lb.)
2 c. sliced strawberries
Pastry for double-crust pie
1 tbsp. butter
DIRECTIONS:
In large mixing bowl, stir together sugar, tapioca and nutmeg. Add rhubarb pieces and strawberries; toss to coat. Let stand 15 minutes.
Meanwhile, prepare and roll out pastry. Line 9″ pie plate. Pour fruit mixture in. Dot with butter. Top with remaining crust. Cut slits in top crust, brush with milk. Seal and flute edge. Bake at 375 degrees for 45 minutes.
NOTE: Use coffee grinder to grind tapioca after measured to prevent seeing white specs in pie.
PIE CRUST:
2 c. flour
3/4 c. Crisco
3 tbsp. butter
1/2 tsp. baking powder
1/4 tsp. salt
6 tbsp. cold water
Dump all ingredients in bowl. Seal with cover. Shake 60 seconds. If not formed, add 1 tablespoon water. Repeat.
Filed under: Strawberry Pie Recipes |
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