Strawberry Rhubarb Pie

simplyrecipes.com

vickievay

3 ½ cups rhubarb stalks cut into ½ inch pieces (Trim away and discard the leaves which are poisonous; trim ends.)

2 cups strawberries, stemmed and sliced

¾ cup to 1 cup sugar (depending on how tart/sweet you like your pie)

4 tablespoons of quick cooking ("minute") tapioca

¼ teaspoon of salt

1 teaspoon of orange zest

1 double crust pie dough recipe* for a 9 inch pie (or your favorite pie crust recipe)

(If making a 10 inch pie, or just want more filling, use 4 cups of rhubarb, 2 ½ cups strawberries, and up to 1 ¼ cup of sugar)

* Here's my favorite pie dough recipe. In a large bowl whisk together 2 cups flour, a teaspoon salt, 2 teaspoons of sugar. To the flour mixture add 1 cup butter (2 sticks) of butter that has been cut into cubes. Use your hands to squish the flour and butter together until you have what resembles a coarse meal with some pea-sized bits of butter. To this mixture add 1/2 cup sour cream. Use a fork to incorporate. Then form a large ball of dough with the mixture. Cut into two even pieces. Form each piece into a disk, wrap with plastic wrap and refrigerate for 30 minutes. note: Here's my favorite pie dough recipe. In a large bowl whisk together 2 cups flour, a teaspoon salt, 2 teaspoons of sugar. To the flour mixture add 1 cup butter (2 sticks) of butter that has been cut into cubes. Use your hands to squish the flour and butter together until you have what resembles a coarse meal with some pea-sized bits of butter. To this mixture add ½ cup sour cream. Use a fork to incorporate. Then form a large ball of dough with the mixture. Cut into two even pieces. Form each piece into a disk, wrap with plastic wrap and refrigerate for 30 minutes.

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