Strawberry Rhubarb Pie

Ingredients

• 4 deep dish pie shells
• 6 cups fresh sliced strawberries
• 6 cups fresh sliced rhubarb
• 1 cup white flour
• 4 cups white sugar

• 2 cups white flour
• 1 cup white sugar
• 1 cup margarine

Directions

In a large bowl, mix the rhubarb, strawberries flour and sugar. Heap into prepared pie shells.

Next, mix topping ingredients then add the cup of margarine and with 2 forks or a pastry blender, cut until coarse. Distribute evenly over prepared pies.

Wrap 3 up in tin foil and then in Freezer Bags and put in the freezer for a later day. (Be sure to freeze them level as they will seep)

Baking instructions:

Fresh - Bake at 425 degrees F for 40 - 50 minutes or until crust is brown and juice begins to bubble.

Frozen - Bake at 425 degrees for 20 minutes then at 350 degrees for 1 hour or until crust is brown and juice begins to bubble.

Source: The topping recipe is from an Old Betty Crocker recipe - not sure about the inside...

By Faith from Lynden, WA