Strawberry Rhubarb Pie

The classic combination of sweet strawberries and tart rhubarb taste best in a slice of pie, and this recipe is no exception. ...MORE + LESS -

2 cups (500 mL) frozen strawberries, thawed, drained and juice reserved

1 cup (250 mL) granulated sugar

2 tbsp (25 mL) cornstarch

3 cups (750 mL) chopped frozen rhubarb (partially thawed)

2 tbsp (25 mL) cold butter, cut into small pieces

1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box

1 egg yolk, beaten

1 tbsp (15 mL) water

3 tbsp (45 mL) coarse sugar

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1

Heat oven to 400ºF. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2

In large bowl, place reserved strawberry juice. In small bowl, mix granulated sugar and cornstarch; whisk into reserved strawberry juice. Stir in rhubarb and strawberries; spoon into crust-lined pie plate. Dot with butter.
3

To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. In small bowl, mix egg yolk and water. Brush lattice strips with egg yolk mixture; sprinkle with sugar.
4

Cover edge of crust with strips of foik, Bake 40 to 50 minutes or until golden brown. Remove foil last 5 minutes of baking. Cool at least 2 hours before serving.