OLIVE'S DEEP DISH STRAWBERRY RHUBARB PIE: PUSHING DAISIES

 

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Ingredients

  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1-1/2 cups sugar
  • 2 cups strawberries, halved
  • 2 cups diced rhubarb
  • 1 tablespoon butter
  • Pastry for a 1-crust pie

Directions

  • Blend cornstarch, salt, and sugar.
  • Add to fruit and mix.
  • Place filling in deep 8-inch pie pan, heaping center of filling slightly above top of pan so that it will support pastry.
  • Dot with butter.
  • Moisten rim of pan.
  • Roll pastry, cut several gashes in it, and place over filling. Trim edge -- leaving 1/2-inch margin beyond edge of pan.
  • Turn margin over and flute edge of crust, pressing firmly to pan. Sprinkle lightly with sugar.
  • Bake in hot oven (425 degrees F) until crust is browned and rhubarb tender (about 30 minutes)

Notes

This is the Pie of the Day at the Pie Hole.

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