Strawberry-Rhubarb Pie

Southern Living
Makes 6 to 8 servings


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1 cup sugar
1/4 cup cornstarch
1 teaspoon grated lemon rind
1/8 teaspoon ground nutmeg
2 1/2 cups sliced fresh strawberries
2 1/2 cups fresh (1/8-inch-thick) rhubarb slices
2 tablespoons fresh lemon juice
1 (15-ounce) package refrigerated piecrusts, divided
2 tablespoons butter or margarine, cut into pieces
2 teaspoons sugar


Prep: 30 Minutes
Stand: 20 Minutes
Chill: 10 Minutes
Bake: 45 Minutes

Combine first 4 ingredients; stir in strawberries, rhubarb, and lemon juice. Let stand 20 minutes.

Roll 1 piecrust to an 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pieplate according to package directions; fold edges under, and crimp. Chill 10 minutes.

Spoon strawberry mixture into piecrust; dot with butter.

Roll remaining piecrust to an 1/8-inch thickness; cut into 1/2-inch strips. Arrange in a lattice design over filling. Sprinkle with 2 teaspoons sugar.

Bake at 425° for 15 minutes; reduce heat to 350°, and bake 30 more minutes or until crust browns.

Created date

May 2005