Strawberry-Rhubarb Pie

1. 1

   Combine 1 1/2 cups sugar, salt and flour.

2. 2

   Arrange half strawberries and rhubarb in pastry lined 9-inch pie pan.

3. 3

   Sprinkle with half of sugar mixture.

4. 4

   Repeat with remaining fruit and sugar mixture; dot with butter.

5. 5

   Adjust top crust and flute edges.

6. 6

   Brush top of pie with cold water and sprinkle on tablespoon of sugar. Bake in hot oven (425u00b0) 40 to 50 minutes or until rhubarb is tender and crust is browned.

7. 7

   Serve warm with sour cream or scoop of vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.