Brush crust with milk sprinkle with 1 tablespoon sugar.Д«ake 55-65 minutes or until crust is golden brown and juice begins to bubble. In a smaller bowl, mix the granulated sugar, brown sugar, cornstarch and salt together. In a medium bowl, add your chopped rhubarb and strawberries. Set aside in the fridge until the filling is ready. Fold remaining edge of bottom crust over strips crimp or flute edge. In a 9 inch pie pan, place one of your pie crusts evenly in the pan and press it into the pan. Place 5 strips at right angles to strips already in place. Place 5 strips, 1 inch apart, over filling. Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel.

Roll out remaining pastry ball on lightly floured surface into 11-inch circle. Trim crust to 1/2 inch from edge of pan set aside.Д¬ombine all filling ingredients in bowl toss lightly to coat fruit. Add rhubarb and strawberries toss to coat evenly. 1 single pie crust 3 cups chopped strawberries 3 cups chopped rhubarb 2 teaspoon lemon juice and zest 3/4 cup sugar 1/2 teaspoon cinnamon 1/4. Place into 9-inch glass pie pan unfold, pressing firmly against bottom and sides. Shape each into a disk wrap and refrigerate 1 hour or overnight. Roll out other pastry ball on lightly floured surface into 12-inch circle. In a small bowl, combine the flour and brown sugar. Pour the strawberry/rhubarb mixture evenly in the crust. Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the edges. The mixture will start to turn thick and syrupy as it is stirred. Wrap 1 ball in plastic food wrap refrigerate. In a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Shape each half into ball flatten slightly. Stir in enough water with fork just until flour is moistened. Cover leftovers tightly and storeВ in the refrigerator for up to 5 days.Combine flour and salt in bowl cut in butter with pastry blender or fork until mixture resembles coarse crumbs. This time allows the filling to thicken up. Ingredients 1 large egg 4 to 5 tablespoons ice water, divided 3/4 teaspoon white vinegar 2-1/4 cups all-purpose flour 3/4 teaspoon salt 3/4 cup cold lard.

Allow the pie to cool for 3В full hours at room temperature before serving.

After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. Keeping the pie in the oven, turn the temperature down to 350вЏ (177вЊ) and bake for an additional 30-35 minutes.

Place the pie onto a large baking sheet and bake for 20 minutes.

Sprinkle the top with a little coarse sugar, if desired.

Lightly brush the top of the pie crust with the egg/milk mixture.

Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Combine rhubarb and strawberries in a bowl. Or a crumble or streusel topping would be great.) When the dough is chilled, roll out the larger piece and line a nine-inch pie pan. Cut slits in the top to form steam vents. ( Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Use a small knife to trim off excess dough.В Crimp the edges with a fork, if desired. Press the edges of the strips into the bottom pie crust edges to seal. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 вЂ“ 1 inch wide. Roll the dough into a circle that is 12 inches diameter.

ArrangeВ the lattice:В Remove the other discВ of chilled pie dough from the refrigerator.

Dot the pieces of butter on top of the filling. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you donвЂ™t want that in the fillingвЂ“ discard it). Tuck it in with your fingers, making sure it is smooth. Carefully place the dough into a 9Г—2 inch pie dish. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.

Roll out the chilled pie dough:В On a floured work surface, roll out one of theВ discsВ of chilled dough (keep the other one in the refrigerator).

Make the filling:В StirВ the rhubarb, strawberries, brown sugar, granulated sugar,В cornstarch, salt,В orangeВ juice, and vanilla extract together in a large bowl.В Set filling aside as the oven preheats.

The crust: Prepare my pie crust recipe through step 5.

Strawberry rhubarb pie