Prep Time::15 mins
Cook Time::10 mins
Additional Time:: 1 hr
Total Time:: 1 hr 25 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
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1 ¼ cups crushed graham crackers
¼ cup melted butter
1 pound fresh strawberries, halved lengthwise
¾ cup white sugar
¾ cup water
½ cup diced rhubarb
3 tablespoons cornstarch
1 tablespoon lemon juice
Directions
Mix graham cracker crumbs and melted butter together in a bowl; press into the bottom of a 9-inch pie dish. Line bottom of pie crust with one layer of strawberry halves.
Place remaining strawberries in a saucepan; crush (there should be about 1 cup of crushed berries). Stir sugar, water, rhubarb, and cornstarch into crushed berries; bring to a boil over medium-low heat, stirring often, until mixture thickens and becomes translucent. Turn off the heat, let mixture stand until slightly cooled, about 2 minutes; stir in lemon juice. Pour mixture over strawberry halves in pie dish.
Refrigerate until completely chilled, about 1 hour.