1
Preheat oven to 400 degrees F
2
In a large bowl, mix flour and sugar.
3
Add strawberry quarters and chopped rhubarb quartered lengthwise and cut into 3/8” pieces
4
Toss fruit with sugar and flour and let stand for 30 minutes.
5
Pour filling into 9” pie crust and dot top evenly with butter cut into ¼” cubes
6
Lightly dab water on edges of bottom crust (to seal to top), cover with top crust, crimp together with a fork
7
Apply yolk to top of the pie, using a pastry or basting brush
8
Sprinkle with sugar. Cut small slits in the top to let out steam
9
Bake at 400 degrees F for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
(Options: crisscross with strips of a crust; use aluminum foil hood to cook pie evenly)