Strawberry Rhubarb Pie

Double Pie Crust – 9”

Crust:

2 cups flour

¾ cup vegetable shortening or lard

1 tsp salt

Mix with a fork.

Add enough cold water to be able to roll out.

Filling:

1⅓ cups sugar

⅓ cup flour

Mix together.

2 cups rhubarb (cut into ½” pieces)

2 cups fresh strawberries (sliced)

Stir sugar and flour into berries and rhubarb.

Pour into pie shell.

Dot with butter.

Put top crust on and make slits in center.

Sprinkle with sugar.

Baking Instructions:

Cover edges of pie with strips of foil to prevent excessive browning

Bake at 425°F for 40–50 minutes (total time)

Remove foil for last 15 minutes (bake 15 minutes more)

Pie is done when browned and juices are bubbling through the slits in the crust

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