Deep-Dish Rhubarb-Strawberry Pie


3/4 c Sugar 1/3 c Flour, sifted 1 ts Ground cinnamon 1/2 ts Ground cloves 1 lb Fresh rhubarb 1 pt Strawberries 2 T Butter or margarine FLAKY PASTRY II (or 1/2 package pie crust mix) Milk or cream Sugar FLAKY PASTRY II: 1 1/2 c Flour, sifted 1 ts Salt 1/2 c Vegetable shortening 4 T Water, cold, approx


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.


Blueberry-Rhubarb Pie


pastry for a two-crust pie 2 c blueberries 1 1/2 c rhubarb, chopped in 1/2" pieces 1 c sugar 3 T flour pinch of cinnamon 3/4 t lemon zest 


Preheat oven to 400­F.

Line a nine-inch pie pan with pastry dough, allowing a half-inch of crust to hang over the edge of the pie pan. Put blueberries and rhubarb in a large bowl. In a small bowl, mix together sugar, flour, cinnamon and lemon zest. Pour sugar mixture over fruit and stir gently with a rubber spatula until mixture is well distributed. Transfer to lined pie pan. Use remaining dough for a lattice top. Fold the overhanging bottom crust back over the ends of the strips and crimp the pastry for a decorative finish. Bake for, 15 minutes, then reduce heat to 350­F and bake for 20 to 30 minutes, or until crust is golden and juices are bubbling. Cool for several hours before cutting to serve.


Glazed Strawberry-Rhubarb Pie


1 1/4 c Sugar 1/8 ts Salt 1/3 c Flour 2 c Fresh strawberries 2 c Fresh rhubarb, cut in 1" pieces 2 T Butter or margarine 1 T Sugar 1 Pastry for 2-crust pie


Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawberries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned.