2cupsrhubarbchopped into equal sized one half inch pieces
2cupsstrawberrieschopped into equal sized one half inch pieces
1Tbspbutter
Instructions
Preheat oven to 425℉
Combine sugar, flour and orange zest in large bowl.
Slice the rhubarb stalks and strawberries into equal size one half inch pieces. Stir the rhubarb and strawberries into the sugar mixture until well combined. Set aside.
Prepare pie pastry. Add bottom layer of unbaked pie dough to a 9 inch pie plate. Prick the bottom of the crust with a fork.
Stir the filling mixture again then spoon onto the pastry lined plate. Dot the pie filling with butter.
Cover with top crust. Using a knife make four slits in the top of the crust. Seal the edges of the crust together. Sprinkle the crust with sugar if desired.
Cover edge with a 2 to 3 inch strip of aluminum foil to prevent excessive browning. Place the pie on a sheet pan in case of pie filling spilling over. Remove foil during last 15 minutes of baking.
Bake about 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Allow to cool before slicing. Vanilla ice cream is an excellent accompaniment.