Cut in lard until crumbly. What i found out however is that if you wait 1 day after baking the pie the juice inside seems to thicken a little bit. In a small bowl whisk egg 4 tablespoons ice water and vinegar until blended. Dot the top of the filling. This double crusted strawberry rhubarb pie bakes up golden and flaky and goes perfectly with a scoop or two of vanilla ice cream.

Preheat oven to 375. You could also use some tapioca to thicken the filling but this only takes away from the natural flavor of the fruit filling. Place pastry over filling and unfold. Fruit pies like this strawberry rhubarb pie can be stored at room temperature for about 2 days or longer if refrigerated. You can substitute a plain top crust instead of the lattice top if you like.

In a large bowl mix together rhubarb strawberries sugar cornstarch lemon juice zest and salt until. Unroll the second pie dough or repeat rolling out the second homemade pie dough and lightly flour the surface. Strawberry rhubarb pie is supposed to be runny it is an all fruit filling. Lay half the strips horizontally over the pie using the longer strips in the center of the pie and the shorter strips toward the edges. It rolls out beautifully and is the perfect pastry to hold this delicious pie s rhubarb and strawberry filling.

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Cover the pie loosely with plastic wrap or an overturned mixing bowl. In a large bowl combine sugar and tapioca. An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit filled pie is a recipe from canadian living magazine may 1993. Cut into 1 1 2 inch wide strips.

In a large bowl mix flour and salt. Gently stir in the juice marmalade if desired and orange zest. Fold into fourths and cut slits so steam can escape. Mix the rhubarb strawberries sugar tapioca flour zest and juice of lemon dash of cinnamon and vanilla. Mix well in a large bowl and pour out into chilled crust.

Roll other round of pastry. Using a rolling pin roll out both pie crusts to about 16 across. Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice. The crust is made with vegetable oil and milk blended into flour. Roll other round of pastry.

The crust is made with vegetable oil and milk blended into flour. In a large bowl mix flour and salt. Cover the pie loosely with plastic wrap or an overturned mixing bowl. In a large bowl mix together rhubarb strawberries sugar cornstarch lemon juice zest and salt until. Preheat oven to 375.

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