Strawberry Rhubarb Pie Recipe

Directions

Preheat oven to 425 degrees F. Core and quarter strawberries. Chop rhubarb into 1/2 inch pieces. Toss strawberries and rhubarb together with 1/4 cup of sugar, and allow them to macerate for 20 minutes. Whisk together remaining 1/2 cup sugar and cornstarch or tapioca starch. Drain off excess liquid from the strawberry mixture using a china cap or strainer. Add the sugar mixture to fruit mixture. Stir well until all of the starch has dissolved. Pour filling into prepared, chilled dough shaped in a pie plate. Place the chilled, rolled top crust over the filling. Trim the edges and crimp as desired. Cut slits or patterns in the top with a sharp pairing knife. Chill for 20 minutes before baking. Apply egg wash to the top of the pie and, if you'd like, sprinkle with turbinado sugar. Place chilled pie into a 425 degrees F oven. Rotate the pie once after 15 minutes, then again after 30. If top or edges are browning too quickly, place aluminum foil over effected area. Bake until the top is a deep golden brown and filling is bubbling in the center. Allow pie to cool for 30 minutes before serving.