1 cup white sugar
1/4 cup all-purpose flour
2 T corn starch
1 pound fresh rhubarb, chopped (5 stalks, cut lengthwise once, then chop)
2 pints fresh strawberries, halved (this is one standard size carton)
1 double pate brisse
2 tablespoons butter
1 egg yolk
2 tablespoons sugar in the raw
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
3. Pour filling into pie crust. Dot top with butter, and cover with lattice top crust. Seal edges of top and bottom crust with water.
4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar.
5. Bake at 400 degrees F (200 degrees C), for 15 minutes, turn down to 375 F and bake for an additional 45 minutes, or until bubbly and brown. Cool on rack.
