Strawberry-Rhubarb Pie

1. 1

   Roll a little more than half of pastry about 1/8-inch thick and line a 9-inch pie pan.

2. 2

   Mix sugar, cornstarch and salt; sprinkle a small amount in pastry-lined pan.

3. 3

   Combine remaining sugar mixture with rhubarb and berries.

4. 4

   Put in pie pan and dot with butter. Roll remaining pastry 1/8-inch thick.

5. 5

   Put on pie; trim edges and flute.

6. 6

   Cut a few slits for steam to escape.

7. 7

   Bake in preheated hot oven at 425u00b0 for 40 to 50 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.