Ingredients
1 package refrigerated piecrust dough
1 lb. strawberries
1/2 lb. rhubarb
1 c. raspberries
c. sugar
1/4 c. cornstarch
Preparation
Step 1Arrange a large baking sheet on the bottom rack of the oven and preheat to 400 degrees F. Line a 9 1/2-inch or 10-inch pie pan with one of the crusts; set aside. In a large bowl, gently toss together strawberries, rhubarb, raspberries, sugar, and cornstarch until well coated, then transfer to prepared pie pan.Step 2Working on a sheet of parchment paper, cut remaining crust into 10 strips, each about 1-inch wide.Step 3Lay half the strips across the pie at even intervals, then weave the remaining strips in and out to make a lattice crust. Press edges together to seal, and then trim off or fold under any remaining dough.Step 4Bake 45 minutes, and then reduce heat to 375 degrees F. Continue to bake until fruit is bubbly and crust is golden brown, about 30 minutes more. Set aside to cool. Serve warm or at room temperature. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
