Strawberry Rhubarb Pie

Ingredients

White sugar

1 1/2 cups, divided

Egg yolk

1, beaten (for egg wash)

Unsalted butter

2 tablespoons, cut into small pieces

All-purpose flour

1/4 cup

Strawberries

2 cups, hulled and sliced

Rhubarb

2 cups, chopped

Pie crust

2 (9-inch) crusts)

Instructions

1. Preheat your oven to 450°F (230°C).
2. In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, 1 1/2 cups of sugar, and flour. Toss until the fruit is well-coated.
3. Pour the fruity mixture into one of the pie crusts, ensuring an even distribution. Dot the filling with small pieces of unsalted butter for added richness.
4. Roll out the second pie crust to cover the filling. Carefully place it over the fruit, trimming any excess crust. Crimp the edges to seal the pie.
5. Brush the top crust with the beaten egg yolk to achieve a beautiful golden finish. Sprinkle the remaining 2 tablespoons of sugar over the crust for a sweet touch.
6. Bake in the preheated oven for 15 minutes. Then, reduce the heat to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
7. Remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour before slicing. This will help the filling set properly.