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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. Combine first 4 ingredients; stir in strawberries, rhubarb, and lemon juice. Let stand 20 minutes.
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.
3. Spoon strawberry mixture into piecrust; dot with butter.
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.
5. Bake at 425° for 15 minutes; reduce heat to 350°, and bake 30 more minutes or until crust browns.
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