Strawberry Rhubarb Pie

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 pastry for double-crust pie, sufficient for top and bottom 9 inch crust (see classic pie crust, idiot proof step-by-step photo tutorial)
• 1 lb rhubarb, stalks unpeeled and cut into 1 inch lengths (2 1/2 cups)
• 2 1/2 cups strawberries, hulled and halved lengthwise
• 1 cup sugar
• 1/4 cup quick-cooking tapioca or 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces
• milk or cream
• 2 teaspoons sugar

Recipe

• 1 roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
• 2 roll the other half of dough into a 12-inch round and refrigerate.
• 3 preheat oven to 425 degrees.
• 4 put rhubarb and strawberries into a large bowl.
• 5 in another bowl, whisk together sugar, tapioca or cornstarch and salt.
• 6 combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
• 7 pour rhubarb and strawberries into bottom crust, dot with butter.
• 8 brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
• 9 cut steam vents into top crust.
• 10 lightly brush top of pie with milk or cream and sprinkle with sugar.
• 11 bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.