Rhubarb Strawberry Pie

My Aunt Valerie taught me how to make this pie crust when I was eleven years old. If you would like instructions on making a lattice top for the pie, Simply Recipes has this great photo how-to guide. I think you can. I think you can. I think you can.

Rhubarb Strawberry Pie
When strawberries are brilliantly red and sweet, this pie needs only 1 cup white sugar. My berries were not quite that sweet yet, and so I used 1 1/2 cups white sugar. Alter the quantities depending upon your berries.

2 1/2 cups of 1/4 inch thick sliced rhubarb
4 cups thinly sliced strawberries (2 16 oz containers)
1 1/2 cups white sugar
1/2 cup light brown sugar
1 teaspoon cinnamon
a few pinches of fresh ground nutmeg
1/2 teaspoon salt
1/4 cup cornstarch
1 perfect pie crust recipe

1. Simmer fruit with sugars, spices, and salt over medium low heat until a bit bubbly. About 10 minutes. Pull out 1/3 cup of juices and mix in a small bowl with the cornstarch to make a slurry. Add slurry back to pot and stir constantly for 4 minutes until very thick. Remove from heat
2. Let cool completely and then make pie crust
3. Preheat oven to 450
4. Lay bottom crust in pie plate and pour filling into crust. Top with crust and cut a few slits in the top crust or follow the tutorial on making a lattice top. Brush the top with an egg wash or a bit of milk if desired and sprinkle with white or raw sugar (optional, but pretty)
5. Bake for 10 minutes at 450 and then turn oven to 350 and bake for about 35 more minutes
6. Enjoy with a dollop of fresh whipped cream or vanilla bean ice cream

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