1pound454 grams rhubarb, cut into 1/2 inch (1.5 cm) pieces
1pound454 grams fresh strawberries, cut into 1 1/2 inch (4 cm) pieces
3tablespoons30 grams cornstarch
3/4cup150 grams granulated white sugar
1teaspoonfresh lemon juice
2tablespoons28 grams unsalted butter, cut into small chunks
Instructions
Preheat oven to 400°F. Pre-chill pie crust in refrigerator.
Cut and place strawberries and rhubarb in a large bowl.
Mix cornstarch and sugar together and turn in the fruit to the mixture.
Remove the chilled pie crust from the fridge. Pour the fruit mixture into the prepared pie shell. Sprinkle the fruit with about 1 teaspoon of lemon juice and dot with 2 tablespoons of butter.
Add lattice as top crust, bake at 400°F for 45 minutes, or until the crust is a golden brown color and the fruit juices begin to bubble.
Transfer pie to wire rack to cool. When fully cool (several hours later) the juices will gel.
Recipe Notes
Pie should keep for up to three days at room temperature but I have never, ever seen one last that long!