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Strawberry Rhubarb Pie

By Debbie Doe

1 1/3 cup sugar
1/3 cup all-purpose flour
1/4 tapioca (The tapioca is key as the pie will be watery/soggy without it.)
2 cups sliced strawberries (1/2 inch pieces)
2 cups cut up rhubarb (1/2 inch pieces)
2 Tbsp butter
Two-9” Pie Pastry, homemade preferably
Heat oven to 425 degrees. Prepare pastry and let refrigerate for 30 minutes. Mix the filling ingredients, everything except butter.
Take pastry out and roll onto a 9” pie pan, glass works best. Dot with butter. Place filling into pie pan and then cover with top crust and prick crust or make slits to allow steam to come out. Cover edge of crust with foil or a pie shield to prevent excessive browning and remover
foil or shielding the last 15 minutes of baking.
Bake until crust is brown and juice begins to bubble through slits in crust, 40- 50 minutes total. for rolling pins


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