Strawberry Rhubarb Pie

Clear Tote two-sided folding recipe card

Yield: one 8-inch or 9-inch pie

Ingredients

9" Pie: 1 1/3 to 2c. Sugar
9" Pie: 1/3 c Flour
9" Pie: 2 c Rhubarb
9" Pie: 2 c Strawberries
8" Pie: 1 to 1 1/2 cup
8" Pie: 1/4 cup
8" Pie: 1 1/2 cups
8" Pie: 1 1/2 cups

Directions

Mix -
Pour into pastry lined pan. Dot with 1 Tbsp.
Cover with top crust which has Slits in it. Sprinkle with Sugar.
Bake 40 to 50 min at 425°

Timing: 40 to 50 min

Temperature: 425°

Equipment: 8-inch or 9-inch pastry-lined pie pan

As written

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Arwilda’s changes

Crossed out “Mix lightly into”
Changed “1 1/2 Tbsp butter” to “1 Tbsp.”

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