Recipe courtesy of Crisco

Strawberry Rhubarb Skillet Pie

Name: Strawberry Rhubarb Skillet Pie
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 Servings
Ingredients: ½ cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening; 4 oz. cream cheese, softened; 1½ cups Pillsbury BEST¿ All Purpose Flour; ½ tsp. salt; 2 cups chopped fresh or frozen rhubarb; 2 cups sliced strawberries; 1¼ cups sugar; ½ cup old fashioned oats; ¼ cup cornstarch

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Total: 50 min

Prep: 10 min
Cook: 40 min

Yield: 8 Servings

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Ingredients

½ cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

4 oz. cream cheese, softened

1½ cups Pillsbury BEST¿ All Purpose Flour

½ tsp. salt

2 cups chopped fresh or frozen rhubarb

2 cups sliced strawberries

1¼ cups sugar

½ cup old fashioned oats

¼ cup cornstarch

Directions

HEAT oven to 400°F. Beat shortening and cream cheese in large bowl with electric mixer on high speed until fluffy. Beat in flour and salt until dough forms. Press onto bottom and sides of 10-inch cast iron skillet or 9-inch pie plate. COMBINE rhubarb, strawberries, sugar, oats and cornstarch. Place in prepared crust. Fold edges of dough over rhubarb filling. BAKE 40 to 45 minutes or until golden brown.