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Fresh Strawberry-Rhubarb Pie

Prep Time:

30 min

Total Time:

1 hr 15 min

Makes:

10 servings

What You Need

2 cups sliced rhubarb

2 cups halved strawberries

1-1/4 cups sugar

1/4 cup MINUTE Tapioca

1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)

1 Tbsp. butter or margarine

Make It

PREHEAT oven to 425°F. Mix rhubarb, strawberries, sugar and tapioca in large bowl. Let stand 15 minutes.

PLACE 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.

BAKE 45 minutes or until juices form bubbles that burst slowly. Cool.

Kraft Kitchens Tips

How To Make Lattice-Top Crust

Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.

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