Maman's Fresh Strawberry Rhubarb Pie

Recipe View Combine the graham cracker crumbs and melted butter in a medium bowl. (2 minutes)

Recipe View Press the mixture firmly into the bottom of a 9-inch pie dish to create an even crust. Line the bottom of the crust with a single layer of strawberry halves, cut-side down. (5 minutes)

Recipe View Place the remaining strawberries in a medium saucepan and gently crush them using a potato masher or fork. Aim for about 1 cup of crushed berries. (3 minutes)

Recipe View Stir in the granulated sugar, water, diced rhubarb, and cornstarch into the saucepan with the crushed strawberries. Ensure there are no lumps of cornstarch. (2 minutes)

Recipe View Bring the mixture to a boil over medium-low heat, stirring constantly to prevent sticking. Continue to cook, stirring frequently, until the mixture thickens and becomes translucent. This should take approximately 8-10 minutes. (10 minutes)

Recipe View Remove the saucepan from the heat and let the mixture stand for about 2 minutes to cool slightly. (2 minutes)

Recipe View Stir in the fresh lemon juice. (1 minute)

Recipe View Pour the strawberry-rhubarb mixture evenly over the strawberry halves in the pie dish. (2 minutes)

Recipe View Refrigerate the pie for at least 1 hour, or until completely chilled and the filling has set. (60 minutes)