Ingredients 1 cup white sugar ½ cup all-purpose flour 1 pound rhubarb, cut into 1/4 inch slices 2 pints strawberries, hulled and quartered
1 recipe pastry for a 9 inch double crust pie 2 tablespoons butter 1 large egg yolk 2 tablespoons white sugar for sprinkling
Directions Set the oven's temperature to 400°F, or 200°C. In a big bowl, combine sugar and flour.
Add the chopped rhubarb and strawberries. Mix with flour and sugar, then set aside for half an hour.
Fill pie shell with prepared filling. Spread butter on top, then place the top crust on top. Use water to seal the top and bottom crust's edges.
Apply the egg yolk using a pastry brush to the pie's top. Add a little sugar.
Make multiple incisions in the upper crust to release the trapped steam. Bake for 35 to 40 minutes, or until bubbling and browned, in a preheated oven. Pie should cool on a rack.
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