Strawberry and Rhubarb Pie

 Crust:

1 2/3 cup flour

1 Tbsp sugar

1 tsp salt

2 sticks butter, cold, break into small cubes

1/2 cup cold water 

In a bowl combine flour, sugar and salt. Add butter cubes.  Using a pastry blender or your hands break up the butter into the flour mixture to combine the butter through out.  Add the cold water.  Stir and knead.  Fold into 1/3 and fold into 1/2. Cut in half, one for the bottom and the other for the pie top.  Roll out onto a floured surface until a 10x15 rectangle. Place into a pie dish. Rest for 2 hours or overnight. 

Filling:

2 1/2 cups Rhubarb, cut into 1/2 inch cubes

2 1/2 cups strawberries, cut into 1/2 inch cubes

1/4 cup corn starch

1 cup sugar

1/4 tsp salt

In a bowl combine all filling ingredients and pour into pie crust.  Can make a lattice top to pie ( cut into strips) or just a crust, cutting slits for air to escape while baking.  Brush on an egg wash on top.  (1 eggs, 1 Tbsp water).  Bake in a 425 degree oven for 30 minutes.  Then turn down the temperature to 350 degrees for another 30 minutes. 

Recipe:  Emmymade