Strawberry Rhubarb Pie Cornstarch. Then strawberries I sliced into pieces. Pastry for double crust pie In large mixing bowl stir together sugar cornstarch salt and ground nutmeg.
Combine the sugar and salt in a separate bowl and stir into the fruit. Preheat oven to 425F. Allow to sit for 30-60 minutes.
Preheat the oven to 375 and position a rack in the lower third.
Remove from heat and allow to cool to room temperature before filling the pie shell and covering with lattice top. Place the rhubarb strawberries and lemon zest into a bowl. Cup sugar gelatin cornstarch and cinnamon in small bowl. Place the chopped rhubarb halved strawberries sugar cornstarch and salt in a large bowl and toss together to coat the fruit in the dry ingredients.