Deep-Dish Rhubarb-Strawberry Pie

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Title: DEEP-DISH RHUBARB-STRAWBERRY PIE
Categories: Vegetables, Pies/pastry
Yield: 6 servings

3/4 c Sugar
1/3 c Sifted all-purpose flour
1 ts Ground cinnamon
1/2 ts Ground cloves
1 lb Fresh rhubarb
1 pt Strawberries
2 tb Butter or margarine
FLAKY PASTRY II (or 1/2
-package pie crust mix)
Milk or cream
Sugar
FLAKY PASTRY II
1 1/2 c Sifted all-purpose flour
1 ts Salt
1/2 c Vegetable shortening
4 tb (about) cold water

Sift flour and salt into a medium bowl; cut in shortening with a fork
or pastry blender until mixture is crumbly. Sprinkle cold water over
mixture, 1 tablespoon at a time; mix lightly with a fork just until

pastry holds together and leaves sides of bowl clean. Make a ball;
flatten it. Wrap dough in plastic and store in refrigerator until
ready for use.

Mix sugar, flour, cinnamon, and cloves in a bowl. Wash rhubarb; trim
ends; cut into 1-inch pieces (You should have 6 cups). Wash
strawberries; hull and halve (you should have 4 cups). Place both in
a large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let
stand 15 minutes. Toss again. Spoon rhubarb-strawberry filling into
an 8 x 8 x 2-inch baking dish; dot with butter or margarine. Prepare
pastry. Roll out to a 10-inch square on a lightly floured surface.
Cut in 1/2-inch strips with a pastry wheel or knife. Weave strips
into a lattice. Cover filling. Turn ends under just enough so that
strips touch sides of baking dish. Brush lattice top with milk or
cream; sprinkle with sugar. Bake in hot oven (425 F) for 40 minutes,
or until pastry is golden and juices bubble up. Cool. Serve warm with
vanilla ice cream, if you wish.

[ Family Circle All-Time Baking Favorites; 1974 ]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

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