Strawberry-Rhubarb-Raspberry Lattice Pie


  • 1 package(s) (2 crusts) refrigerated piecrust dough
  • 1 pound(s) strawberries, hulled and cut into ¾-inch chunks
  • ½ pound(s) rhubarb, cut into ¾-inch chunks
  • 1 cup(s) raspberries
  • 2/3 cup(s) sugar
  • ¼ cup(s) cornstarch

1. Arrange 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 ...

View full recipe at SpringPad


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