- 1 quart strawberries, hulled and chopped into large pieces
- 3-4 big stalks of rhubarb, sliced
- 3/4 cup sugar
- 3 heaping Tbsp cornstarch
- dough for 2-crusted pie
- 1 egg
- 1 tsp sugar
Combine strawberries, rhubarb, sugar and cornstarch in a bowl. Line a pie pan with one crust, then roll out the second crust and slice it into 1-inch strips. I find a pizza cutter works well for this task. Pour the filling into the bottom crust, then lay out the top crust. It looks impressive, but it’s easy to weave the crust. Just start in the middle with a long strip and work your way out. Trim and tuck in the ends, then crimp the edges. Beat the egg and brush it onto the crust, then sprinkle with sugar. I usually don’t like an egg wash on pies, but I think it adds a nice shimmer to the lattice top. Bake at 350°F for 60-70 minutes until the filling is bubbly and the crust is browned. It’s a good idea to place it on a baking sheet to catch any bubbled-over filling.