one cup white sugar ½ cup general purpose flour One pound rhubarb cut ¼-inch pieces.
Two pints fresh strawberries, hulled and quartered. 1 (14.1ounce) pastry pack for a double crust Pie in 9-inch size Two tablespoons butter. One big yolk from an egg Two teaspoons white sugar for sprinkle-through.
Set the oven for 400 degrees F (200 degrees C).
In a big bowl, toss sugar and flour together.
Including diced rhubarb and strawberries. Toss in sugar and flour; let stand for half an hour.
Into ready-made pie crust, pour filling. Dot top butter then cover with top crust. Water seals top and bottom crust edges.
Using a pastry brush, brush egg yolk atop pie.
About thirty-to forty-minute bake in the preheated oven until bubbling and brown. Cool a pie on a rack.