Strawberry Rhubarb Pie

A strawberry rhubarb pie is a sweet-tart dessert with a flaky crust, filled with fresh strawberries and rhubarb, sweetened with sugar, and thickened with cornstarch or tapioca. It's baked until bubbly and golden.

Ingredients:

• 2 pie crusts (one for the bottom, one for the top)
• 2 cups strawberries, hulled and sliced
• 2 cups rhubarb, chopped
• 1 to 1 1/4 cups granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemonjuice
• 1 tablespoon unsalted butter, cubed
• a pinch of salt
• 1 egg for wash (optional)

Process:

1. Preheat oven to 425F (220C).
2. Mix strawberries, rhubarb, sugar, cornstarch, lemon juice, and salt in a bowl.
3. Place one pie crust in a 9-inch pie pan and fill with the fruit mixture.
4. Dot with butter and cover with the second pie crust.
5. Seal and crimp edges, then cut slits in the top crust.
6. Brush with egg wash (optional) and bake for 45-50 minutes, until golden.
7. Cool before serving.