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LOCATION: Recipes >> Pies >> Strawberry Rhubarb 04

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FRESH STRAWBERRY RHUBARB PIE

1 1/2 cups sugar
1/3 cup cornstarch
2 cups whole strawberries
2 cups cut up rhubarb
1 1/2 Tbsp. butter

Heat oven to 425 degrees. Mix sugar and cornstarch; mix lightly
through berries and rhubarb. Pour into pastry lined pan; dot with
butter. Cover with top crust; cut slits in crust. Sprinkle with
sugar. Seal and flute edges; cover edge with 1 1/2-inch strip of
foil to prevent excessive browning. Bake 40 to 50 minutes or until
crust is nicely browned and juice begins to bubble through slits.
Serve slightly warm.

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