Ingredients

• Fresh strawberries - 3 cups, hulled and sliced
• Rhubarb - 3 cups, chopped
• Granulated sugar - 1 cup
• Cornstarch - ¼ cup
• Lemon zest - 1 teaspoon
• Salt - ¼ teaspoon
• Pie crust - 1 double crust (homemade or store-bought)
• Egg - 1, beaten
• Coarse sugar - 1 tablespoon, for sprinkling

Instructions

1. 1.

   Preheat the oven to 400°F (200°C).

2. 2.

   In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon zest, and salt. Mix well and let stand for 15 minutes.

3. 3.

   Roll out half of the pie crust and fit it into a 9-inch pie plate.

4. 4.

   Pour the fruit mixture into the pie crust, spreading evenly.

5. 5.

   Roll out the remaining pie crust and place over the filling. Trim excess crust and crimp edges to seal.

6. 6.

   Cut slits in the top crust to allow steam to escape.

7. 7.

   Brush the top crust with beaten egg and sprinkle with coarse sugar.

8. 8.

   Bake in the preheated oven for 20 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and filling is bubbly.

9. 9.

   Remove from the oven and let cool on a wire rack before serving.

Nutritional Facts