Now is the time to put some pies away for the cold winter months. Strawberries and rhubarb are ripe for picking! This is a quick, easy recipe adapted from the old Betty Crocker Cookbook. Our school Ladies Aid makes 180+ at a time to sell for fund-raising and they're always a hit.
Stir together the filling ingredients and turn into a pie shell.
Mix together the topping ingredients until crumbly and sprinkle over filling. You can use a food processor if making large quantities, otherwise cut in with a pastry blender.
Bake at 425 degrees F for 40-50 minutes or until topping is brown and juice begins to bubble.
If your freeze them uncooked, bake from frozen at 425 degrees F for 20 minutes then at 350 degrees F for 1 hour or until crusts is brown and juices begin to bubble.
Cool completely before cutting if you want a neat slice. If you don't care how it looks - DIG IN!
| Servings: | 8 - 10 |
| Time: | 25 Minutes Preparation Time 50 Minutes Cooking Time |
Source: Betty Crocker, sort of
By Lovinglynden from Lynden, WA
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In a large bowl, mix the rhubarb, strawberries flour and sugar. Heap into prepared pie shells.
