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Serves: 8-10

Pas­try for a dou­ble crust pie

1/2 cup (125 mL) sugar

1/2 cup (125 mL) packed golden brown sugar

1/4 cup (60 mL) flour

1 tbsp (15 mL) corn­starch

1/2 tsp (2.5 mL) cin­na­mon

1/4 tsp (1 mL) nut­meg

4 cups (1 L) sliced rhubarb (1/2 inch/1.25 cm)

2 cups (500 mL) sliced straw­ber­ries

1. Di­vide pas­try dough in half; flat­ten each half into a disk. On a lightly floured sur­face, roll out one disk of dough; fit into a 9 1/2inch (24-cm) deep-dish pie plate, al­low­ing for 1/2 inch (1.25 cm) over­hang. Roll out re­main­ing dough into an 11-inch (27.5-cm) cir­cle. Cut into 1/2-inch (1.25 cm) wide strips; set aside. Com­bine next 6 in­gre­di­ents (sugar through nut­meg) in a large bowl. Stir in rhubarb and straw­ber­ries un­til thor­oughly com­bined; spoon into crust. Ar­range pas­try strips on top in a lat­tice pat­tern. 2. Trim, fold and flute edges of pas­try. Bake at 425 F (220 C) for 10 min­utes. Re­duce tem­per­a­ture to 350 F (175 C). Con­tinue bak­ing 45-50 min­utes or un­til pas­try is golden brown and fill­ing is bub­bly and thick­ened. Cool pie on a rack.

Straw­berry rhubarb pie makes use of store-bought frozen pas­try.

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