2 cups sliced rhubarb 2 cups halved strawberries 1-1/4 cups sugar 1/4 cup MINUTE Tapioca 1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts) 1 Tbsp. butter or margarine make it HEAT oven to 425°F. COMBINE first 4 ingredients. Let stand 15 min. LINE 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape. BAKE 45 min. or until juices form bubbles that burst slowly. Cool. kraft kitchens tips HOW TO MAKE LATTICE-TOP CRUSTCut 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.
Posted on: Sun, 09 Jun 2013 17:14:40 +0000
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