Rhubarb Strawberry Pie

I use Pillsbury ready made crust - red box

Ingredients

  • Pastry for 9-inch double pie crust
  • 1/4 c. unbleached all-purpose white flour
  • 2 Tbls. cornstarch
  • 1 c. light brown sugar, firmly packed
  • 1/2 t. allspice
  • 2 c. diced rhubarb
  • 2 c. halved strawberries
  • 2 Tbls. lemon juice
  • 2 Tbls. butter
  • 1 Tbls. white sugar

Instructions

Preheat oven to 425 degrees (400 degrees for glass pie plate). Lay a piece of foil on rack under pie plate to prevent drippings on the bottom of your oven.

If using a ready-made crust, unroll one of the pie crust and roll and lay in the bottom of 9-inch pie plate. Use your hands to work up the sides evenly.

Mix together flour, cornstarch, brown sugar and allspice.

Sprinkle one-fourth of the flour mixture evenly over the bottom of the crust.

Combine the remaining flour mixture with the rhubarb, strawberries, lemon juice and zest. Mix well and let stand for 10-15 minutes.

Turn filling into the crust and dot with butter.

Roll out the second pie crust for the top crust, place on top of filling and crimp. Poke a few holes in the top of the crust with a fork. Sprinkle 1 Tbls. of sugar over the crust.

Bake at 425 or 400 (for glass) degrees for 20 minutes. Reduce the heat to 350 degrees and bake an additional 45-50 minutes more until the crust is browned.

Remove from oven and let stand at least 1 hour before serving.

NOTE: You will probably have to cover the rim with foil or pie dish protector ring if it gets too brown, too fast.