Recipe by Terrie Ortwein
Your favorite recipe for pie crust (2 crust pie)
1 ½ lbs. rhubarb, trimmed of leaves
1 16-oz. container strawberries, hulled, halved
½ cup packed brown sugar
½ cup white sugar
¼ cup cornstarch
1 tsp. ground cinnamon
¼ tsp. salt
1 large egg yolk beaten to blend with 1 tsp. water (for glaze)
1 tsp. water
Preheat oven to 400 degrees.
Mix first 7 ingredients for pie filling in large bowl. Toss gently to blend.
Roll out half the pie dough to a 12-13 inch round. Transfer to a 9-inch glass pie dish. Trim excess dough, leaving a ¾ inch overhang.
Spoon filling into crust. Roll out second half of dough. Place over pie plate with filling. Trim ends of dough to match bottom crust. Press edges together slightly and crimp edges or use a fork to seal the edge.
Brush glaze over crust and transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350 degrees. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.
Play with your pie: