Strawberry Rhubarb Pie

Paula shared some of her spoils from her garden-THANK YOU! So, I made Strawberry Rhubarb Pie. This recipe is a tasty one! I didn't have one on hand, so I found this recipe online. The title will take you to the web site, but I've also included it here. The picture is also from the same site. It's so delicious, I'm glad it only makes one pie, or I might be in trouble. :)

Double Crust
20 Tablespoons butter
2 1/2 cups all-purpose flour
3/4 teaspoons salt
2 Tablespoons sugar
8-10 Tablespoons ice water

Sift together flour and sugar. Place bowl of dry ingredients and the butter in the freezer for at least half an hour. Grate frozen butter into the flour mixture (if your kitchen is warm, sticking the grater in the freezer for a few minutes can help keep things neat). Toss mixture to break up any clumps of butter. Sprinkle water over the flour and toss with a fork until it is somewhat evenly distributed. Kneed a time or two to get the dough to stick together, but no more than you have to. Divide in half and shape each piece into a disk. Wrap in plastic and chill for about half an hour (not super critical, but makes the dough easier to work with). Roll half of the dough out on floured surface and place in pie tin.

Strawberry Rhubarb Pie
4-5 stalks rhubarb, trimmed and cut into 1/2 pieces (about 4 cups)
1 1/2 cups sugar
1/4 cup flour
1/4 teaspoon nutmeg
pinch of salt
1 pint strawberries, sliced
2 Tablespoons butter

Combine rhubarb, sugar, and flour. Set aside for one hour. Preheat oven to 400 degrees. Strain rhubarb and collect the juice. Pour juice into a saucepan and add nutmeg and salt. Cook over medium heat, stirring with a wooden spoon, until juice thickens. Allow to cool 10 minutes. Mix together with rhubarb and strawberries.
Add fruit to pie shell and dot with butter. Add top crust, crimp edges and cut decorative slits. Brush with egg wash.
Bake for 45-50 minutes. Make sure to have a pan beneath the pie as it is a leaky one.
This pie is very loose when fresh, but firms up nicely once cold.
Enjoy!