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Strawberry Rhubarb Pie Bakery

fruits, pies

pastry for 9-inch double-crust pie
3/4 cup granulated sugar
3 tablespoons minute tapioca
3 cups strawberries; hulled and halved
3 cups sliced rhubarb
1 teaspoon lemon juice
1 tablespoon butter
1 egg; beaten

On lightly floured surface, roll out half of the pastry; fit into 9-inch pie plate. In bowl, stir sugar with tapioca; add strawberries, rhubarb and lemon juice, tossing to coat. Spread over pie crust; dot with butter. Roll out remaining pastry and fit over top; trim and flute edge. Brush egg over pastry. Cut vents; place on baking sheet. Bake in 425°F oven for 15 minutes. Reduce heat to 375°F; bake for 35 to 45 minutes or until golden and filling bubbly.

Contributor: Canadian Living - June, 1991

Yield: 6 to 8 servings

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