The combination of sweet strawberries and sour rhubarb makes this the perfect choice for a summer dessert.
Strawberries, rhubarb, sugar, tapioca, salt.
PASTRY: Flour (wheat), butter, eggs, vegetable shortening, water, distilled white vinegar, salt, cane sugar.
Made in a facility that processes tree nuts.
FROZEN, UNBAKED PIE BAKING INSTRUCTIONS
Preheat oven to 350° F. Place frozen pie on parchment-lined baking sheet. Bake 30 minutes. Rotate pan and bake another 30-45 minutes, until pie crust is golden brown and the fruit juices are bubbling out of the slits on top of the pie.
(Note: Allow approximately 45 minutes total baking time for mini pies.)