Fresh Strawberry-Rhubarb Pie Recipe
The experience of this Fresh Strawberry-rhubarb Pie recipe, will never let you go for another recipe again. This Fresh Strawberry-rhubarb Pie is never going to fail as a Dessert. You will be tempted to prepare this Fresh Strawberry-rhubarb Pie recipe again.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
3 cups 1/4 inch slices rhubarb
1 pint fresh strawberries, cut into halves
1 1/3 cups sugar
1/4 cup cornstarch
2 tablespoons margarine or butter
Directions
Mix flour and salt; cut in shortening thoroughly.
Sprinkle in water, 1 tablespoon at a time, mixing until flour is moistened and pastry almost cleans side of bowl.
Gather pastry into a ball.
Reserve 1/4 of the pastry; shape remaining pastry into flattened round on lightly floured cloth covered board.
Roll 2 inches larger than inverted 9 inch pie plate.
Fold pastry into quarters; place in pie plate.
Unfold pastry and ease into plate.
Trim over-hanging edge of pastry 1 inch from rim of plate.
Fold and roll pastry under, even with plate; flute.
Prick bottom and side thoroughly with fork.
Microwave uncovered 2 1/2 minutes; turn plate one quarter turn.
Microwave until crust has a dry, flaky appearance, 1 1/2 to 2 1/2 minutes.
Roll reserved pastry to 8 inch circle; place on a paper towel.
Cut into 6 or 8 wedges.
If desired, sprinkle with about 1 teaspoon cinnamon sugar.
Microwave uncovered until crust has a dry, flaky appearance, 2 to 3 minutes.
Remove from paper towel; cool.
Mix remaining ingredients in 2 quart casserole.
Cover and microwave 5 minutes; stir.
Micro wave uncovered until mixture boils and thick ens, 6 to 8 minutes, stirring every 2 minutes.
Cool slightly, about 30 minutes.
Pour into pie shell; top with pastry wedges.
Cool.
Serve with ice cream if desired.
Sprinkle in water, 1 tablespoon at a time, mixing until flour is moistened and pastry almost cleans side of bowl.
Gather pastry into a ball.
Reserve 1/4 of the pastry; shape remaining pastry into flattened round on lightly floured cloth covered board.
Roll 2 inches larger than inverted 9 inch pie plate.
Fold pastry into quarters; place in pie plate.
Unfold pastry and ease into plate.
Trim over-hanging edge of pastry 1 inch from rim of plate.
Fold and roll pastry under, even with plate; flute.
Prick bottom and side thoroughly with fork.
Microwave uncovered 2 1/2 minutes; turn plate one quarter turn.
Microwave until crust has a dry, flaky appearance, 1 1/2 to 2 1/2 minutes.
Roll reserved pastry to 8 inch circle; place on a paper towel.
Cut into 6 or 8 wedges.
If desired, sprinkle with about 1 teaspoon cinnamon sugar.
Microwave uncovered until crust has a dry, flaky appearance, 2 to 3 minutes.
Remove from paper towel; cool.
Mix remaining ingredients in 2 quart casserole.
Cover and microwave 5 minutes; stir.
Micro wave uncovered until mixture boils and thick ens, 6 to 8 minutes, stirring every 2 minutes.
Cool slightly, about 30 minutes.
Pour into pie shell; top with pastry wedges.
Cool.
Serve with ice cream if desired.
