Strawberry Rhubarb Pie


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Member since 2008
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Serves | Prep Time | Cook Time

Why I Love This Recipe

Found this in a Family Circle magazine, my boyfriend loves it. Plus it is my favorite thing....quick & easy!


Ingredients You'll Need

1 pkg. (15 oz) refrigerated rolled pie crusts (2 per pkg)
3 c. fresh or frozen rhubarb
3 c. rimmed and quartered strawberries
1 c. sugar mixed with 1/4 c. cornstarch
1 tbsp. lemon juice
1 tbsp. milk
1 tsp. sugar
Vanilla Ice Cream (optional)


Directions

In a large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture, and lemon juice.


Let stand 5 minutes.


Pour strawberry mixture into crust-lined pie dish, leveling slightly.


Using a knife or pizza cutter, cut remaining crust in 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 tsp. sugar.


Bake at 400 degrees for 50 minutes, covering edge of pie with foil if browning to quickly.


Cool to room temperature.


Serve slightly warm with ice cream, if desired.


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