Strawberry Rhubarb Pie |
"This is as idiot-proof as can be and is simply delicious. The crust become my grandmother's and it's flaky and mistake proof."
Ingredients :
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- half cup vegetable oil
- 6 tablespoons milk
- five medium stalks rhubarb, cut into 1 1/2 inch portions
- 1 half cups sliced fresh strawberries
- 1 half of cups white sugar
- 3 1/2 tablespoons tapioca
- 1 pinch salt
- 1 half of teaspoons ground nutmeg
Instructions :
Prep : | Cook : 8M | Ready in : |
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- To Make Crust: In a large bowl, combine the flour and the salt. Place the half of cup oil in a 1 cup sized measuring cup and pinnacle with the 6 tablespoons of milk. DO NOT MIX! Pour oil and milk over flour and mix with a fork until it bureaucracy a ball of dough. Divide dough into 2 balls. Place one ball on sheet of waxed paper. Top with some other sheet of waxed paper and roll out to suit your pie plate. Repeat with final ball of dough. Peel pinnacle paper off of 1 crust and flip dough into pie plate. Peel off paper and press dough in. Save ultimate dough for pinnacle crust.
- Preheat oven to 425 levels F (220 levels C).
- To Make Filling: Mix the rhubarb, strawberries, sugar, tapioca, salt and nutmeg until the fruit is nicely covered. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and cut three 1 inch slits in top of crust.
- Bake pie at 425 levels F (175 levels C) for 20 mins. Reduce temperature to 375 stages F (one hundred ninety levels C) and bake for a further 20 minutes. Let pie cool earlier than reducing.
Notes :
- Reynolds® Aluminum foil can be used to preserve meals moist, prepare dinner it flippantly, and make smooth-up simpler.
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