2 refrigerated 9-inch ready-to-use piecrusts
3 cups strawberries, hulled and quartered
3 cups 1-inch rhubarb pieces, fresh or frozen, thawed
1 cup sugar
1/3 cup cornstarch
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Heat oven to 400 degrees F. Unfold one piecrust and fit into 9-inch glass pie plate.
Place the strawberries, rhubarb pieces, sugar, cornstarch, salt and nutmeg in large bowl; stir gently with a spatula to combine; do not crush the strawberries or rhubarb.
Unfold second piecrust on lightly floured surface and flatten slightly with rolling pin. Cut out six 1-inch strawberry patterns in a circle in crust. Use the scraps to cut out strawberry leaves; reserve the leaves on a sheet of waxed paper.
Spoon strawberry filling into crust-lined pie plate. Gently place second piecrust over top of filling. Fold edge of top piecrust under edge of bottom piecrust; crimp edges of crusts together to seal. Arrange dough leaves next to the strawberry cutouts in the crust, using a little water as glue.
Bake in 400 degree F oven for 50 minutes or until the crust is golden and filling is bubbly. If the edges of the crust start to get too brown, cover the edge with a piece of aluminum foil. Transfer pie to wire rack and let cool completely. Makes 8 servings.
Per Serving: cal. (kcal) 377, Fat, total (g) 15, carb. (g) 58, fiber (g) 1, pro. (g) 3, sodium (mg) 246, Percent Daily Values are based on a 2,000 calorie diet