Glazed strawberry-rhubarb pie

1 pie

Ingredients

Quantity Ingredient
1¼ cup Sugar
⅛ teaspoon Salt
⅓ cup Flour
Pastry for 2 crust 9\" pie
2 cups Fresh strawberries
2 cups Fresh rhubarb, 1\" pcs
2 tablespoons Butter
1 tablespoon Sugar

Directions

FARM JOURNAL'S BEST EVER

Combine 1 1/4c sugar, salt, and flour in bowl; mix well. Roll out half of pastry. Fit into 9" pie plate. Arrange ½ strawberries and rhubarb in pastry lined pie plate. Sprinle with ½ sugar mixture.

Repeat with remaining fruit and sugar mixture; dot with butter. Roll out remaining pastry. Adjust top crust and flute dges. Brush top of pie with cold water and sprinkle with 1T sugar. Cut vents in top.

Bake 425F, 40-50 mins or utnil rhubarb is tender and crust is browned. Cool on rack. 6-8 servings. Note: You can top with a lattice instead of regular top crust if desired. Submitted By DAN KLEPACH On 05-14-95

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