3-3 ½ cups bottled rhubarb, or fresh rhubarb cut up in ½” to 1” pieces
2 cups strawberries, cut in slices
¾ to 1 cup sugar (less sugar for a tarter pie or if you are using the bottled rhubarb)
4 tablespoons corn starch
¼ teaspoon salt
1 double crust 9-inch pie dough
1 large egg white (beaten), or 1 tablespoon of cream to brush the top of the pie crust (optional)
Combine the rhubarb, strawberries, sugar, salt, and cornstarch, making sure that the strawberries and rhubarb are completely coated. Let stand for about 10 minutes.
Put the pie filling in the prepared pie dough, cover with the second pie crust.
Crimp the top and bottom pie dough crusts together to seal. Cut slits in the top crust (make it cute).
If you want a nice glazed look, use a pastry brush to brush on the egg white or cream on the top of the crust.
Bake for 20 minutes at 400°, then reduce to 350° for an additional 40-50 minutes.
Let cool before cutting so that it won’t be so runny.
This pie can be eaten cold or warm, but either way, I would highly recommend serving it with ice cream or heavy whipping cream. I like it warm with a large scoop of vanilla ice cream on the side, but my friend likes it best when she pours heavy cream over it and eats it with a spoon.