Prep Time
30 Mins
Stand Time
20 Mins
Chill Time
10 Mins
Bake Time
45 Mins
Yield
Makes 6 to 8 servings

How to Make It

Step 1

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

Step 2

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.

Step 3

Spoon strawberry mixture into piecrust; dot with butter.

Step 4

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.

Step 5

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

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