Strawberry Rhubarb Pie
- One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled (see note)
- 1 pound fresh strawberries
- 3 cups fresh rhubarb
- 3/4 cup sugar (or less/more to taste), divided
- 4 tablespoons cornstarch or tapioca starch
- egg wash (1 egg beaten with a big pinch of kosher salt)
- turbinado sugar for sprinkling (optional)
- 1. Preheat oven to 425° F. Core and quarter strawberries. Chop rhubarb into 1/2 inch pieces.
- 2. Toss strawberries and rhubarb together with 1/4 cup of sugar, and allow them to macerate (the sugar will begin to break down the fruit, releasing some liquid) for 20 minutes.
- 3. Whisk together remaining 1/2 cup sugar and cornstarch or tapioca starch.
- 4. Drain off excess liquid from the strawberry mixture using a china cap or strainer.
- 5. Add the sugar mixture to fruit mixture. Stir well until all of the starch has dissolved.
- 6. Pour filling into prepared, chilled dough shaped in a pie plate.
- 7. 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.
- 8. Apply egg wash to the top of the pie and, if you'd like, sprinkle with turbinado sugar. Place chilled pie into a 425° 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.
- 9. Allow pie to cool for 30 minutes before serving.
