Strawberry Rhubarb Pie

What does one do with rhubarb that comes back with a vengeance every year?? Why, make a strawberry, rhubarb pie, of course!

Strawberry Rhubarb Pie Recipe

Ingredients (Makes 1 pie)

1 cup white sugar
½ cup all-purpose flour
1-pound fresh rhubarb, chopped
2 pints fresh strawberries (cored and sliced)
1 recipe pastry for a 9-inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

Directions

Step 1: Preheat the oven to 400 degrees.

Step 2: In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Step 3: Pour filling into pie crust. Dot top with butter.

Step 4: Cover with top crust. (I obviously chose to do a lattice top, but it's up to you.) Seal edges of top and bottom crust with water. *Laurie’s Baking Instruction on Doing a Lattice Top: On a lightly floured surface, cut the dough into strips approximately ¾-inch wide. You can use a sharp knife, pizza cutter, or scallop-edged pastry wheel. When you're ready to weave, moisten the rim of the pie with a small amount of water. Start with the longest strips alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. The amount of filling left to peek through the lattice is entirely a matter of style: thin strips of dough make a more elegant lattice, while a few wide strips give the pie a more rustic look. You can even twist the strips of dough as you form the lattice, so they look like festive paper streamers.

Step 5: Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top (if you use a solid crust) to let steam escape.

Step 6: Bake at 400 degrees, for 35 to 40 minutes, or until bubbly and brown. Cool on rack. *Laurie’s Baking Tip: Make sure to bake with a sheet pan or tinfoil underneath!! The filling bubbles out and can make a mess if you don't!