American Pie Council

2018 Amateur Entry

 

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie
Carolyn Blakemore, Fairmont, WV
Comstock Strawberry
Crust:
2 cups flour
1 teaspoon salt
¾ cup shortening
6 tablespoons cold water
In a bowl combine flour, salt, add shortening. Combine with a pastry blender until crumbly. Add water by the tablespoons Mix with a fork. Form a ball, wrap in wax paper and chill until ready to roll out for a double 9” crust. Preheat oven to 400.
Filling
1 21 oz can Comstock Strawberry Pie Filling
1 cup rhubarb, cut up
1 cup sugar
3 tablespoons tapioca
4 tablespoons cornstarch
¼ cup chopped dates
1 tablespoon orange marmalade
1 tablespoon butter, cut in pieces
2 tablespoons strawberry preserves
In a bowl combine pie filling with all ingredients except preserves. Mix well. Spread preserves on the bottom of the crust and pour filling into the pastry shell. Cover with the top crust. Bake 40 minutes until top has browned. Cool.