It's Strawberry season!

BUFFALO, NY (CW23) - Strawberry Rhubarb Pie

Ingredients:

Pie Crust: x2 for double crust or single and a crumb topping
1 1/4 c all purpose flour
1/4 t salt
1/2 c cold fat (shortening or butter)
3 T cold water

Directions:

Combine flour and salt.
Using a pastry blender or 2 forks cut in the fat.
Drizzle cold water to form a dough and refrigerate 30 min til chilled.
Roll out and line pie shell leave in fridge til ready.

Filling:

1 c sugar
1/2 c all purpose flour
1/2 t cinnamon
1 # chopped rhubarb (about 3 cups)
2 pints strawberries hulled and chopped
2 T butter

Directions:

Combine sugar, flour and cinnamon.
Add chopped rhubarb and strawberries to the dry mixture and let sit for 30 min.
Pour into pie shell and dot butter on the top.
Roll out second batch of dough and cover filling.
Flute edges and bake.
425 degree for 15 min and then lower to 350 for 35 to 45 min.
With 5 minutes left on the timer brush pie with egg whites and finish baking.

Strawberry Rhubarb Sauce

Ingredients:

2/3 c sugar
1/2 c orange juice
5 t cornstarch
pinch cinnamon
1 1/2 t vanilla
4 c strawberries
1 c chopped rhubarb
red food coloring

Directions:

Combine sugar, orange juice, cornstarch, cinnamon and vanilla in a saucepan and bring to a boil.
Reduce heat and add strawberries and rhubarb and cook until tender 5 - 10 minutes.
If desired add 5 drops red food coloring for pretty color. Serve warm or cold over ice cream or shortcakes.