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Strawberry Rhubarb Pie


  • 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


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

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