Comstock Pie Filling & Topping, More Fruit Strawberry

Open and serve.

HANDS-ON: 15 MINUTES

TOTAL TIME: 2 HOURS

SERVINGS: 12 SLICES

1 pie crust for 9-inch pie (refrigerated or homemade)

1/2 cup unsalted butter, softened

1 cup all-purpose flour

1/2 teaspoon salt

1 can (21 oz. each) Duncan Hines® Comstock® More Fruit Strawberry Pie Filling & Topping

3 cups thinly sliced fresh or frozen rhubarb

3/4 cup firmly packed brown sugar

Reddi-wip® Original Dairy Whipped Topping

Adjust the oven rack to the lower third of the oven. Preheat oven to 375°F. Place pie crust in the bottom of a 9-inch pie plate and flute the edges. Stir together pie filling and rhubarb in a large bowl and pour into crust. Beat butter, flour, brown sugar, and salt in a medium bowl with an electric mixer at low speed until blended and crumbly. Pour evenly over pie filling. Place pie on a baking sheet and bake for 45 to 50 minutes, until topping is golden brown and crisp. Cool completely before slicing. Serve with Reddi-wip®. Makes 12 servings.

Refrigerate after opening.