Get Ready for Spring with Fresh Strawberry Rhubarb Pie!

Ingredients:

For the crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, cold and cut into small cubes
• 1/2 cup ice water

For the filling:

• 3 cups sliced rhubarb
• 3 cups sliced strawberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon butter, cut into small pieces

For egg wash (optional):

• 1 egg
• 1 tablespoon water

Instructions:

For the crust:

1. In a large mixing bowl, combine flour, salt, and sugar.
2. Add cold cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until it resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together. Be careful not to overwork the dough.
4. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

For the filling:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine sliced rhubarb, sliced strawberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and nutmeg. Toss until the fruit is evenly coated.
3. Let the mixture sit for about 15 minutes to allow the flavors to meld together.

Assembling the pie:

1. Roll out one disk of dough on a lightly floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the pie dish and gently press it into the bottom and sides.
2. Pour the fruit filling into the prepared pie crust, distributing it evenly.
3. Dot the filling with small pieces of butter.
4. Roll out the second disk of dough and place it over the filling. You can either create a solid crust or a lattice crust.
5. Trim any excess dough hanging over the edges and crimp the edges to seal the pie.
6. If desired, whisk together the egg and water to make an egg wash. Brush the top crust with the egg wash.
7. Make a few slits in the top crust to allow steam to escape.
8. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
9. Allow the pie to cool completely before serving.

Enjoy your delightful Strawberry Rhubarb Pie, perfect for celebrating the flavors of spring!