Fresh Strawberry-Rhubarb Pie

1. 1

   Heat oven to 425F.

2. 2

   Combine first 4 ingredients.

3. 3

   Let stand 15 min.

4. 4

   Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture.

5. 5

   Dot with margarine.

6. 6

   Cover with remaining crust; seal and flute edge.

7. 7

   Cut several slits in top crust to permit steam to escape.

8. 8

   Bake 45 min.

9. 9

   or until juices form bubbles that burst slowly.

10. 10

    Cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.