Strawberry Rhubarb Pie

This pie is the perfect combination of sweet, ripe strawberries and tart rhubarb. Bookmark this recipe because you'll love this ruby red pie!

■  1 quart strawberries, hulled and chopped into large pieces
■  3-4 big stalks of rhubarb, sliced
■  3/4 cup sugar
■  3 heaping Tbsp cornstarch
■  for 2-crusted pie
■  1 egg
■  1 tsp sugar

Combine strawberries, rhubarb, sugar and cornstarch in a bowl. Line a pie pan with one crust, then roll out the second crust and slice it into 1-inch strips. I find a pizza cutter works well for this task. Pour the filling into the bottom crust, then weave the top crust into a lattice pattern. It looks impressive, but it’s easy to do. Just start in the middle with a long strip and work your way out. Trim and tuck in the ends, then crimp the edges. Beat the egg and brush it onto the crust, then sprinkle with sugar. I usually don’t like an egg wash on pies, but I think it adds a nice shimmer to the lattice top. Bake at 350°F for 60-70 minutes until the filling is bubbly and the crust is browned. It’s a good idea to place it on a baking sheet to catch any bubbled-over filling. Cool and enjoy!