Sweet Strawberry-Rhubarb Pie

By mamacasma

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

1. Heat oven to 400 degree 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 degree 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.