Strawberry Rhubarb Pie
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.
Pairs Well With
Found this in a Family Circle magazine, my boyfriend loves it. Plus it is my favorite thing....quick & easy!