- double pie crust (I use Pillsbury refrigerated pie crust)
- 1 1/2 lbs rhubarb stalks (about 3 to 4 large ribs), trimmed, peeled, and cut into 1 inch lengths or smaller *a lot of info online says you do not need to peel rhubarb but I decided to
- 40 oz fresh strawberries (about 4 cups), hulled and quartered *I am sure you could use equivalent amount frozen
- 1 to 1 1/4 cup sugar, plus extra for sprinkling, may need to add a little more to pie filling depending on how sweet you want it and how tart the rhubarb is
- 2 T cornstarch
- 1 t grated orange zest, optional
- 1/2 t vanilla
- pinch salt
- softened butter or margarine, about 1-2 T
- egg white
1. Mix rhubarb, strawberries and sugar in a bowl and let sit for about an hour, stirring occassionally. Preheat oven to 425 with oven rack in lowest position and a foil-lined baking sheet on the rack.
2. Drain fruit reserving 1/4 c of the juice. In large bowl mix fruit, 1/4 c reserved juice, cornstarch, orange zest, vanilla, and pinch salt.
3. Spread pie crust in pie pan and top with fruit mixture. Dot with some butter on top of fruit mixture, then top with other pie crust. Crimp and seal edges, cut vents. Brush top of pie with egg white and sprinkle with salt.
4. Bake for 25 mins, then reduce oven temp to 375, rotate baking sheet and continue to bake until pie is bubbling and crust is a deep golden brown, about 25-35 mins longer. Cool on rack.
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