Prep time: 15-20 minutes

Cook time: 60 minutes

Materials:

• Pie Crust (2)
• 4 1/2 cups rhubarb chopped
• 4 1/2 cups strawberries chopped
• 1 cup sugar
• 1 tbsp. Vanilla extract
• 1 tsp lemon juice
• 1/4 cup corn starch mixed with a splash of cold water
• 1 egg with splash of water for egg wash

Process:

1. Preheat the oven to 400 degrees F and grease a pie plate with some unsalted butter.
2. Place one pie crust in the bottom of a pie plate making sure the bottom and sides are fully covered. Set aside.
3. In a large mixing bowl combine the rhubarb, strawberries, sugar, vanilla extract, lemon juice and corn starch slurry (corn starch and water mixture). Mix well making sure everything is incorporated and fruit is fully coated.
4. Pour the mixture into you pie plate and cover with the top crust.
5. Make a few air holes in the top pie crust and coat with your egg wash.
6. Bake for 20 minutes at 400 degrees F and then lower the temperature to 350 degrees F for an additional 40 minutes.
7. Let cool completely and ENJOY!