I love strawberries, and strawberry rhubarb pie is one of my favourites! If you can get the ingredients fresh from the Farmer’s Market, even better! Serve with vanilla ice cream and enjoy!
Strawberry Rhubarb Pie
Yields one 9″ pie
2 cups fresh rhubarb (or frozen), chopped
4 cups fresh strawberries, chopped
1 cup white sugar
1/2 cup all-purpose flour
1 recipe 9″ pie crust
1 egg yolk
Large sugar crystals to sprinkle on top
Toss rhubarb, strawberries, sugar, and flour to coat. Pour into prepared pie plate with pie crust. Lay top of pie crust on top, press edges with fork to seal, slice pie crust to allow steam to escape, brush with egg yolk, and sprinkle with sugar. Bake at 400F for 35 to 40 minutes until top of pie is golden and filling is bubbling.
Original found here.