Strawberry-Rhubarb Pie

Directions

1. 1
   Combine the rhubarb and strawberries in a large bowl.
2. 2
   Combine the sugar, cornstarch, and salt in a small bowl.
3. 3
   Pour over the fruit and toss until evenly coated.
4. 4
   Sprinkle Crust Dust into the empty pie shell.
5. 5
   Pour the rhubarb and strawberries into the crust, making sure to scrape out any dry ingredients that stick to the side of the bowl.
6. 6
   Gently smooth the pie filling with a spatula.
7. 7
   Finish the pie according to the double-crust instructions (p. 39), then freeze for at least 20 minutes.
8. 8
   Preheat the oven to 400F (200C).
9. 9
   Brush the top of pie with Pie Wash and sprinkle liberally with coarse-grained sugar.
10. 10
    Bake for 45 minutes to 1 hour, rotating 180 degrees every 20 minutes, until the crust is dark golden brown and the juices are bubbling thickly through the vents.
11. 11
    Cool for at least 3 hours before slicing.
12. 12
    The unbaked pie can be stored in the freezer for up to 1 week.
13. 13
    The baked pie can be stored at room temperature for up to 2 days and in the refrigerator for up to 3 days.