- 2 refrigerated 9-inch ready-to-use piecrust
- 3 cups strawberries, hulled and quartered
- 1 cup sugar - 1/8 tsp. salt
- 1/8 tsp. ground nutmeg
- 1/3 cup cornstarch
- 3 cups 1-inch rhubarb pieces, fresh or frozen, thawed
Pre-heat oven to 400F. Unfold one piecrust and fit into 9-inch glass pie plate. Place the strawberries, rhubarb pieces, sugar, cornstarch salt and nutmeg in large bowl; stir gently with spatula to combine; do not crush the strawberries or rhubarb. Unfold second piecrust on lightly floured surface and flatten slightly with rolling pin. Spoon strawberry filling into crust-lined pie plate. Gently place second piecrust over top of filling. Fold edge of top piecrust under edge of bottom piecrust; crimp edges of crusts together to seal. Bake 400F oven for 50 minutes or until the crust is golden and filling is bubbly. If the edges of the crust start to get too brown, cover the edge with a piece of aluminum foil. Transfer pie to wire rack and let cool completely. Makes 8 servings.
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