Strawberry Rhubarb Pie

Ingredients

• Double pie crust
• 3 cups chopped rhubarb (fresh or frozen and thawed)
• 3 cups chopped strawberries (fresh or frozen and thawed)
• 1 1/4 cups granulated sugar
• 1/4 cup + 1 teaspoon minute tapioca
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon zest (I used a Meyer lemon)
• 1/2 teaspoon salt
• 1 egg + 1 tablespoon water for eggwash

Instructions

1. 1

   Preheat the oven to 400°F. Set out a 9-inch deep dish pie pan.

2. 2

   Roll one crust out into a 12-inch circle. Carefully move the piecrust to the pie pan. *If you have a silicone rolling mat with measurements, it makes it much easier to shape and move the piecrust without it breaking apart. Another good method of moving the piecrust is to roll it gently over the top of the rolling pin, then unrolling it in the pan.

3. 3

   Gently tuck the piecrust down against the bottom and sides of the pan, being careful not to stretch it. Then fold the edges over the top rim. Place the piecrust in the refrigerator to chill while you prep the filling.

4. 4

   Set out a cutting board and mixing bowl. Chop the rhubarb into ½-inch pieces. Then trim the tops of the strawberries and cut them into quarters. Add them both to the bowl.

5. 5

   To the bowl, add the sugar, tapioca, vanilla extract, fresh zest, and salt. Gently mix until the rhubarb and strawberry pieces are well coated. Move the filling to the refrigerated pie pan and smooth it out in an even layer. Then place the pan back in the fridge.

6. 6

   Roll the second piecrust out into a 9 ½-inch circle. The top crust will need vents. You can either use cookie cutters, like I did, to cut out cute little vent holes, or plan to cut vents in the top crust with a sharp knife after it's on the pie. Gently move the top crust over the strawberry rhubarb filling. Fold the edges of the top crust underneath the edges of the bottom crust and crimp well all the way around the edge of the pie pan. If needed, at this time, cut vent holes in the top crust.

7. 7

   In a small bowl, mix one egg with 1 tablespoon of water. Whisk well. Gently brushed the egg wash over the surface of the piecrust. This creates a beautiful golden color.

8. 8

   Place the pie in the oven on the center rack. Bake for 25 minutes. *You can place a rimmed baking sheet on the lower rack, if you are worried about drippage.

9. 9

   Lower the heat to 375°F. Then continue to bake for an additional 45 to 50 minutes. Watch the pie crust to make sure it doesn't turn dark too quickly. If it starts looking dark long before the filling has baked through, loosely place a piece of foil over the top of the pie.

10. 10

    Once the pie is fully baked, allow it to cool at room temperature for at least 2 ½ hours so that the filling can set. Then cut and serve with vanilla ice cream or whipped cream.