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Ingredients
- Ingredients
- 1 package (15 ounces) refrigerated rolled pie crusts (2 per package)
- 3 cups fresh or frozen rhubarb pieces (about 1 pound)
- 3 cups trimmed and quartered strawberries (about 1 pound)
- 1 cup sugar mixed with 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 1 teaspoon sugar
- Vanilla ice cream (optional)
Preparation
Step 1
Directions
1. Heat oven to 400 degrees F. Fit one of the pie crusts into a 9-inch pie plate. Set aside.
2. In a large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice. Let stand 5 minutes.
3. Pour strawberry mixture into crust-lined pie dish, leveling slightly.
4. Using a knife or pizza cutter, cut remaining crust into 1-inch strips. Interweave into a lattice pattern. Crimp strip edges with bottom crust to seal. Brush crust with milk, then sprinkle with 1 teaspoon sugar.
5. Bake at 400 degrees F for 50 minutes, covering edge of pie with foil if browning too quickly. Cool to room temperature. Serve slightly warm with ice cream, if desired.
Makes: 12 servings
Prep: 20 mins
Bake: 50 mins at 400°F