When I first met my husband, he told me his favorite pie was Strawberry Rhubarb. I had never heard of it, but had heard of strawberry pie and rhubarb pie. He said a little elderly lady used to make them for him when he was a teenager in Montana. As soon as I see fresh rhubarb in the farmer’s markets or grocery store, I buy some and make him his annual Strawberry Rhubarb Pie. This year I saw it in the produce section of the grocery store before I even had a chance to look for it at any of our farmer’s markets. I already had two packages of strawberries in my shopping cart when I saw it. How convenient.
1 batch of Ultimate Flaky Pie Crust or any pie crust to make a double crust
3 c. fresh rhubarb
1 c. fresh strawberries, hulls removed and halved or quartered
1 c. sugar
1/2 c. all-purpose flour
Pinch of salt
The egg white that is reserved from the separated egg in the pie crust recipe for brushing on crust before baking.
2 T sugar for sprinkling on crust before baking
Heat oven to 350 degrees.
Prepare pastry crust and divide into two. Roll one half and place in the bottom of a pie plate.
Slice rhubarb into 1/2 inch pieces. Hull and quarter or half strawberries.
Combine with strawberries.
Add flour, sugar, and salt.
Mix well. Pour into pie shell.
Roll out the remaining dough and cover filling with it.
Pinch together edges of bottom and top crust. Fold sealed edges over.
Press with finger tips to make a fluted edge.
Cut slits in the top crust for steam vents.
Brush with beaten egg white.
Sprinkle with sugar. Bake for 50 minutes in the center of the oven.
Makes 8 servings.