adapted from Bon Appétit, April 1997
1 ready-made, refrigerated double pie crust, thawed as per package's instuctions.
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup packed brown sugar
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
water for brushing crust and sugar for sprinkling
Preheat oven to 400°F, line rimmed baking sheet with foil and set aside.
In a large bowl, combine rhubarb, strawberries, sugars, cornstarch and salt. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon
filling into crust lined pie plate. Roll out second dough disk on lightly floured surface to 13-inch round and lay it over
the filling, press top and bottom crusts together, trim excess dough leaving 3/4-inch overhang, fold crust under
itself and crimp decoratively.
Lightly brush crust with water and sprinkle with about a teaspoon of sugar and transfer pie to baking sheet.
Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes.
Transfer pie to rack and cool completely.
Yield: 8 servings