Strawberry-Rhubarb Pie

Step 1

Pre-heat your oven to 375. If you are using fresh strawberries and rhubarb, slice into small pieces and place in a small mixing bowl.

Step 2

Add in the sweetener, flour, salt and mix. Set in aside.

Step 3

In another larger mixing bowl, sift the flour and salt together. Using your fingers add in the margarine or shortening (using margarine will give your crust a better flavor, but shortening will give it a flakier feel).

Step 4

Add in the water and kneed together until you have a nice consistency. You may need to add more water if it is too floury.

Step 5

Pull out 2/3 of the dough. Using a rolling pin (or wine bottle if you're in a pinch) roll out the dough and place in a 9 inch pie crust.

Step 6

Using your fingers, make little rivets in the crust to give it that classic feel and add the filling into the pie. Be sure not to over fill!

Step 7

Take the rest of the dough and roll out. Using a butter knife, cut into 6 strips (see above). Place the strips over the pie, making a criss cross pattern (also see above).

Step 8

Bake for 45 minutes or until the crust is browned. Let stand for about 15 minutes and serve. Tastes great with some non-dairy ice cream!