Roll 2/3 of the pastry and fit it into a pie plate.
In a large bowl, combine the sugar, flour, salt and eggs.
Stir in the rhubarb and the strawberries.
Spoon the filling into the prepared pie crust.
Roll out the remaining pie pastry and cut into strips.
Arrange in a lattice design over fruit.
Crimp and seal edges together.
Gently brush the beaten egg over the pastry with a pastry brush.
Bake pie at 425° for 15 minutes. Reduce heat to 350° F, and continue baking for approximately 35 minutes longer, or until done.
Originally Submitted
7/5/2011
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