Strawberry Rhubarb Pie
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)
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.