Strawberry-Rhubarb Pie

Ingredients:

1 package (15 ozs.) refrigerated rolled pie crusts (2 per package)

3 cups fresh or frozen rhubarb pieces (about 1 pound)

3 cups trimmed and quartered strawberries (about 1 pound)

1 cup granulated sugar mixed with 1/4 cup cornstarch

1 tablespoon lemon juice

1 tablespoon milk

1 teaspoon granulated sugar

vanilla ice cream

Directions:

Preheat oven to 400 degrees. Cover pie plate with one of the refrigerated pie crusts.

In a large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice. Let stand 5 minutes.

Pour strawberry mixture into crust, leveling slightly.

Using a knife or pizza cutter, cut remaining crust into 1" strips. Interweave into a lattice pattern. Crimp strip edges with bottom crust to seal. Brush crust with milk, then sprinkle with 1 teaspoon sugar.

Bake at 400 degrees for 50 minutes, covering edge of pie with foil if browning too quickly. Cool to room temperature.

Serve slightly warm with ice cream.