{"id":3058,"date":"2023-06-08T12:29:02","date_gmt":"2023-06-08T12:29:02","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3058"},"modified":"2026-05-21T01:14:13","modified_gmt":"2026-05-21T01:14:13","slug":"strawberry-rhubarb-pie","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/strawberry-rhubarb-pie\/","title":{"rendered":"Strawberry Rhubarb Pie"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of AnnMarie Barkwell<\/h4>\n\n\n\n

Combine:<\/p>\n\n\n\n

1\/2 c sugar<\/strong><\/em><\/p>\n\n\n\n

1\/4 c flour<\/strong><\/em><\/p>\n\n\n\n

3 c frozen chopped rhubarb<\/strong><\/em><\/p>\n\n\n\n

1 16 oz package frozen sliced strawberries, w\/ sugar (thawed)<\/strong><\/em><\/p>\n\n\n\n

Let stand 15 minutes, rhubarb should be partially thawed, but still icy.<\/p>\n\n\n\n

Place in a pastry<\/strong><\/em> lined pie dish.<\/p>\n\n\n\n

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Pie Crust (Oil)<\/a><\/div>\n\n\n\n
Pie Crust (Crisco)<\/a><\/div>\n\n\n\n
Pie Crust (Butter)<\/a><\/div>\n<\/div>\n\n\n\n

<\/p>\n\n\n\n

Dot with butter<\/strong><\/em>. Cover with pastry<\/strong><\/em>.<\/p>\n\n\n\n

GENEROUSLY brush with milk<\/strong><\/em> then sprinkle with sugar<\/strong><\/em>.<\/p>\n\n\n\n

Bake @ 425 for 50 minutes or until fruit is bubbly & crust is golden.<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n