Strawberry-Rhubarb Pie

1 box (15 oz.) refrigerated rolled piecrust - softened
1/2 cup cornstarch
1 cup, plus 1 TBSP, sugar
1 pint strawberries, hulled and (if large) halved
1-1/4 lbs. rhubarb, trimmed and cut into 1/2 inch pieces (4 cups)
2 TBSP unsalted butter or margarine (chilled and cut into small pieces)

Preheat oven to 425 degrees. Prepare piecrusts as directed on package for a two-crust pie, using a 9 inch pie dish.

Mix cornstarch and 1 cup of the sugar in a large bowl. Add the strawberries and rhubarb, tossing to combine. Spoon this filling into crust-lined dish. Dot with butter. Top with second crust, folding the overlapping crust under the bottom crust - crimping as you go, either with your fingers or a fork. Cut several 1 inch slits in the top for venting. Sprinkle the top crust with the remaining 1 TBSP sugar.

Place pie dish on a foil-lined cookie sheet and bake for 20 minutes. Turn oven control to 375 degrees and bake for 75-85 minutes longer…. until filling bubbles in the center.

Cool on rack for 1 hour to serve warm, or cool completely and serving later.

Joi

P.S. Remember, NEVER eat a Rhubarb’s leaves - they’re TOXIC.

P.S.S. By the way, the recipe above is from a newish magazine that I’ve become addicted to. Granted, I’m a magazine whore, anyway, but this magazine, “quick and simple”, is one of the best. It’s also one that I don’t miss an issue of. I don’t even look inside anymore - whenever I see the newest issue, I just grab it.