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Fresh Strawberry-Rhubarb Pie

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Fresh Strawberry-Rhubarb Pie recipe
photo by:kraft
Rhubarb ready for the picking? Put it to delicious use in this Fresh Strawberry-Rhubarb Pie.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
10 servings
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What You Need

2
cups  sliced rhubarb
2
cups  halved strawberries
1-1/4
cups  sugar
1/4
cup  MINUTE Tapioca
1
pkg.  (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1
Tbsp.  butter or margarine

Make It

HEAT oven to 425°F.

COMBINE first 4 ingredients. Let stand 15 min.

LINE 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.

BAKE 45 min. or until juices form bubbles that burst slowly. Cool.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
How to Make Lattice-Top Crust
Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
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