Strawberry Rhubarb Pie

Ingredients

• 4 cups fresh rhubarb stalks, chopped
• 1 pint fresh strawberries, hulled and sliced
• 1 cup brown sugar
• 2 tbsp corn starch
• 1 box Kari Lee's Fruit Cobbler Mix (or other boxed cobbler mix)
• 1/2 stick cold unsalted butter
• 1 large egg
• 1-2 tbsp cold milk

Instructions

1. 1

   Preheat your oven to 400 degrees Fahrenheit.

2. 2

   Prepare the cobbler crust per the instructions (or whip up my perfect pie crust recipe). Wrap the dough in plastic wrap and refrigerate it while you make the fruit filling.

3. 3

   Add the chopped rhubarb and strawberries to a glass bowl. Add the brown sugar and corn starch. Mix well to combine.

4. 4

   Pour the strawberry/rhubarb mixture into a cast iron pan or other heavy-duty pan.

5. 5

   Use a rolling pin to flatten the cold cobbler dough into the shape and size of your pan, then tear it into big pieces and place on top of the fruit mixture.

6. 6

   Bake the cobbler for 35-45 minutes. Allow the cobbler to cool for 20-30 minutes before serving.