Maman's Fresh Strawberry Rhubarb Pie Recipe

Mix together the graham cracker crumbs and melted butter; press into the bottom of a 9-inch pie dish. Line the bottom of the pie crust with 1 layer of strawberry halves.

Place the remaining strawberries in a saucepan and crush (there should be about 1 cup of crushed berries); stir the rhubarb sugar water and cornstarch into the crushed berries. Bring the mixture to a boil over medium-low heat stirring often until the mixture thickens and becomes translucent. Turn off the heat let the mixture stand until slightly cooled about 2 minutes; stir in the lemon juice. Pour the mixture into the pie dish over the strawberry halves.

Refrigerate until completely chilled about 1 hour.