How To Make Strawberry Rhubarb Cobbler Pie

jun 9th is national rhubarb strawberry

jun 9th is national rhubarb strawberry pie day hi I’m Rebecca Brayton and

pie day hi I’m Rebecca Brayton and

pie day hi I’m Rebecca Brayton and welcome to watchmojo.com and today in

welcome to watchmojo.com and today in

welcome to watchmojo.com and today in honor of national rhubarb strawberry pie

honor of national rhubarb strawberry pie

honor of national rhubarb strawberry pie day will be making a variation on those

day will be making a variation on those

day will be making a variation on those two flavors in the form of a cobbler for

two flavors in the form of a cobbler for

two flavors in the form of a cobbler for the filling of this recipe will need two

the filling of this recipe will need two

the filling of this recipe will need two cups of sugar five tablespoons of

cups of sugar five tablespoons of

cups of sugar five tablespoons of cornstarch four cups of sliced rhubarb

cornstarch four cups of sliced rhubarb

cornstarch four cups of sliced rhubarb four cups of sliced fresh strawberries

four cups of sliced fresh strawberries

four cups of sliced fresh strawberries and butter now for the pastry we’ll need

and butter now for the pastry we’ll need

and butter now for the pastry we’ll need two thirds of a cup of shortening two

two thirds of a cup of shortening two

two thirds of a cup of shortening two cups of flour two tablespoons of sugar a

cups of flour two tablespoons of sugar a

cups of flour two tablespoons of sugar a pinch of salt and four to five

pinch of salt and four to five

pinch of salt and four to five tablespoons of ice water now the filling

tablespoons of ice water now the filling

tablespoons of ice water now the filling for this recipe is fairly simple first

for this recipe is fairly simple first

for this recipe is fairly simple first we have to combine the sugar and the

we have to combine the sugar and the

we have to combine the sugar and the cornstarch now we have to toss our

cornstarch now we have to toss our

cornstarch now we have to toss our strawberries and rhubarb in our sugar

strawberries and rhubarb in our sugar

strawberries and rhubarb in our sugar and cornstarch and set aside

now for the pastry in a large mixing

now for the pastry in a large mixing bowl will cut the shortening into the

bowl will cut the shortening into the

bowl will cut the shortening into the flour until the mix is the consistency

flour until the mix is the consistency

flour until the mix is the consistency of cornmeal

gradually add ice water 1 tablespoon at

gradually add ice water 1 tablespoon at a time and mix until the dough holds its

a time and mix until the dough holds its

a time and mix until the dough holds its shape now roll the dough out on a

shape now roll the dough out on a

shape now roll the dough out on a floured board now cut into 5 1 by 13 and

floured board now cut into 5 1 by 13 and

floured board now cut into 5 1 by 13 and 7 1 by nine inch strips now in a

7 1 by nine inch strips now in a

7 1 by nine inch strips now in a buttered nine by 13 inch pan will pour

buttered nine by 13 inch pan will pour

buttered nine by 13 inch pan will pour the filling now criss cross dose trips

the filling now criss cross dose trips

the filling now criss cross dose trips over filling and sprinkle the sugar

bake for 30 minutes and a 400 degree

bake for 30 minutes and a 400 degree oven or until the corrosive spring