Strawberry Rhubarb Pie

Nev­er rub anoth­er man’s rhubarb. Get your own rhubarb; then you can rub it all you like.

  • THE FILLING!
  • 1 cup white sugar
  • 1⁄2 cup all-pur­pose flour
  • 1 lb. fresh rhubarb, chopped
  • 2 pints fresh strawberries
  • 2 tbsp. butter
  • THE CRUST!
  • 1 9‑inch pie crust (dou­ble crust)
  • THE STUFF ON TOP!
  • 1 egg yolk
  • 2 tbsp. white sugar

Pre­heat oven to 400 °

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

Pour fill­ing into pie crust. Dot top with but­ter, and cov­er with top crust. Seal edges of top and bot­tom crust with water.

Apply yolk to top of pie, using a pas­try brush. Sprin­kle with sug­ar. Cut small holes in top to let steam escape.

Bake at 400 ° for 35 to 40 min­utes, or until bub­bly and brown. Cool on rack.