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Recipe Summary

prep:
15 mins
chill:
1 hr
bake:
1 hr at 375°
Servings:
10
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Ingredients

Pastry:
Filling:

Directions

Prepare Pastry:
  • Combine flour and salt in bowl. Cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, over mixture, tossing lightly with fork until pastry just holds together. Divide in half; shape each half into a disk. Wrap in plastic wrap. Chill 1 hour.

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Prepare Filling:
  • Combine strawberries, rhubarb, sugar, tapioca, ginger, cinnamon and salt in large bowl. Let stand 20 minutes.

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  • Heat oven to 375 degrees F.

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  • Roll out half of pastry on well-floured surface to 11-inch circle. Transfer to 9-inch pie pan. Trim pastry even with edge of pan. Spoon filling into piecrust. Dot with butter.

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Instructions Checklist
  • Roll out remaining pastry to 11-inch circle. Place over filling. Make decorative edge. Cut vents in top. Place on foil-lined baking sheet.

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  • Bake in 375 degree F oven 1 hour, until golden. Tent with foil if browning too quickly. Remove to rack to cool. Makes 10 servings.

Nutrition Facts

348 calories; total fat 17g; saturated fat 5g; cholesterol 3mg; sodium 216mg; carbohydrates 47g; protein 3g.

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