Strawberry Rhubarb Pie Good Recipes

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Strawberry Rhubarb Pie

"This is as fool-evidence as can be and is in reality scrumptious. The crust was my grandmother's and it is flaky and blunder evidence."

Ingredients :

2 1/4 cups all-reason flour
1 teaspoon salt
1/2 cup vegetable oil
6 tablespoons milk
five medium stalks rhubarb, reduce into 1 half of inch pieces
1 1/2 cups sliced fresh strawberries
1 half of cups white sugar
3 half of tablespoons tapioca
1 pinch salt
1 half teaspoons ground nutmeg

Instructions :

Prep :	Cook : 8M	Ready in :

To Make Crust: In a big bowl, combine the flour and the salt. Place the 1/2 cup oil in a 1 cup sized measuring cup and pinnacle with the 6 tablespoons of milk. DO NOT MIX! Pour oil and milk over flour and blend with a fork until it bureaucracy a ball of dough. Divide dough into 2 balls. Place one ball on sheet of waxed paper. Top with any other sheet of waxed paper and roll out to fit your pie plate. Repeat with last ball of dough. Peel pinnacle paper off of one crust and turn dough into pie plate. Peel off paper and press dough in. Save closing dough for top crust.
Preheat oven to 425 tiers F (220 degrees C).
To Make Filling: Mix the rhubarb, strawberries, sugar, tapioca, salt and nutmeg until the fruit is well coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and reduce 3 1 inch slits in top of crust.
Bake pie at 425 tiers F (a hundred seventy five tiers C) for 20 minutes. Reduce temperature to 375 ranges F (one hundred ninety ranges C) and bake for an additional 20 minutes. Let pie cool earlier than slicing.

Notes :

Reynolds® Aluminum foil can be used to preserve meals wet, cook it frivolously, and make clean-up less difficult.

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