Ingredients

• All-purpose flour - 2 ½ cups
• Sugar - 1 ¼ cups
• Salt - ½ teaspoon
• Unsalted butter - 1 cup (2 sticks), chilled and diced
• Ice water - ¼ cup
• Fresh strawberries - 3 cups, hulled and sliced
• Rhubarb - 3 cups, chopped
• Cornstarch - ¼ cup
• Lemon juice - 1 tablespoon
• Egg - 1, beaten (for egg wash)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F).

2. 2.

   In a bowl, combine flour, 1 tablespoon of sugar, and salt. Add butter and mix until crumbly.

3. 3.

   Add ice water gradually to form a dough. Divide in half, shape into disks, and chill for 30 minutes.

4. 4.

   In another bowl, mix strawberries, rhubarb, remaining sugar, cornstarch, and lemon juice.

5. 5.

   Roll out one dough disk on a floured surface and line a 9-inch pie dish.

6. 6.

   Fill with strawberry-rhubarb mixture.

7. 7.

   Roll out the second dough disk and cover the pie, sealing edges and cutting slits for steam.

8. 8.

   Brush with beaten egg and bake for 20 minutes.

9. 9.

   Reduce oven temperature to 180°C (350°F) and bake for additional 40 minutes until golden.

10. 10.

    Cool before serving.

Nutritional Facts