Best Ever Rhubarb and Strawberry Pie
- 1 9-inch pie shell and top
- 4 C. cut up rhubarb
- 1 pint frozen stawberries, thawed
- 1 1/3 C. sugar
- 1/4 C. cornstarch
- 1 egg yolk, beaten
Put bottom crust in pie plate, Combine rhurbarb, container of strawerries with juice, sugar and cornstarch, and pour filling into shell bottom. Dot with butter. Place top crust on the bottom crust. Brush with beaten egg yolk, sprinkle with a little sugar. Bake 425 degrees for 15 minutes, reduce heat to 375 degrees and cook for 50-60 minutes. Cool and enjoy!