Ingredients:
For the crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 4-6 tablespoons ice water
For the filling:
- 4 cups chopped rhubarb
- 3 cups sliced strawberries
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup water
For the egg wash:
- 1 egg
- 1 tablespoon water
Instructions:
- Make the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Be careful not to overmix.
- Form the dough: Divide the dough in half. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling: In a large bowl, combine the rhubarb, strawberries, sugar, flour, cornstarch, cinnamon, and nutmeg. Toss to coat evenly.
- Assemble the pie: Preheat oven to 425°F (220°C). Roll out one disc of dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate. Pour the filling into the crust.
- Top the pie: Roll out the remaining dough to a 12-inch circle. Cut into strips or latticework. Place the top crust over the filling and crimp the edges to seal.
- Make the egg wash: In a small bowl, whisk together the egg and water. Brush the top crust with the egg wash.
- Bake the pie: Bake for 15 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Let the pie cool completely on a wire rack before slicing and serving. Enjoy!