Strawberry Rhubarb Pie

Strawberry rhubarb is my favorite pie, the perfect combination of tart and sweet. It’s the classic summer pie, and wonderful when served with a scoop of vanilla ice cream!

• 2 pie crusts
• 4 cups strawberries, quartered
• 2 cups rhubarb, cut into thin pieces
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 teaspoons vanilla
• zest of 1 lemon
• 1 tablespoon lemon juice
• 2 tablespoons butter, cut into small cubes
• 1 egg white, to brush on crust

1. Preheat oven to 425º. Roll out dough and ease it into the pie plate.
2. In a large bowl, mix the strawberries, rhubarb, both sugars, cornstarch, vanilla, zest, lemon juice, and butter.
3. Pour into pie plate, then roll out second crust cut into strips for the lattice. Brush crust with the egg white.
4. Bake at 425º for 15 minutes, then lower oven to 375º for 50 to 60 minutes. Remove from oven and allow to cool completely.