Archie Johnson
Course: Dessert Cuisine: American Prep Time: 20 minutes Cook Time: 35 minutes Additional Time: 30 minutes Total Time: 1 hour 25 minutes Calories: 437kcal
Let’s get started!
– 1/2 cup All-purpose flour – 2 pints Strawberries, hulled and quartered – 1 cup White sugar – 1 lb Rhubarb, cut into 1/4 inch slices – 2 tbsp Butter – 2 tbsp White sugar – 9 inch Double crust pie – 1 Large egg yolk
1. Preheat the oven to 400°F. 2. In a large bowl, mix flour and sugar. 3. Toss with the sugar and flour mixture, then let stand for 30 minutes. 4. Add strawberries and chopped rhubarb to the bowl.
5. Pour the filling into a prepared pie crust. Dot the top with butter. 6. Cover with the top crust, sealing the edges of the top and bottom crust with water. 7. Brush egg yolk on the top crust using a pastry brush.
8. Sprinkle with sugar and cut several slits in the top crust to allow steam to escape. 9. Bake in the preheated oven for 35 to 40 minutes, until bubbly and golden brown. 10. Cool the pie on a rack before serving.