INGREDIENTS
1 lb. rubbarb
2 pints strawberries
2 frozen pie crusts
1/2 c of sugar
1/4 c of cornstarch (I didn't use quite this much.)
PROCEDURE
1. Preheat oven to 400 F.
2. Defrost pie crusts. Place one pie crust upside down on saran wrap.
3. Chop rubbarb. Half and destem strawberries.
4. Mix rhubarb, strawberries, sugar, and cornstarch in a large bowl until fruit in well coated.
5. Mound the mixture in the pie crust.
6. Flatten the other pie crust onto the saran wrap. Place on top of mixture. Fold edge of top crust under crust.
7. Use a fork to press the edges together. Do not cut entirely through the pastry. (You can also flute edges. I don't know how to do it, and my mom said it is too hard to explain in an e-mail.)
8. Use a sharp knife to cut v's or slits into the top crust in order to let steam escape.
9. Mix an egg with a tablespoon of milk. Brush the mixture overtop the top crust.
10. Place in over. Bake at 400 F 10-15 minutes. Bake at 375 F for the remaining time. After 30 minutes at 375, check to make sure the edges are not getting to brown. If they are wrap the edge in foil. I believe my pie took about 50 minutes total to bake.
HUBBY RATING: 10 out of 10
"One of the best fruit pies I have ever had."
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