Strawberry Rhubarb Pie

Preheat oven to 425° F. Core and quarter strawberries. Chop rhubarb into 1/2 inch pieces.

Toss strawberries and rhubarb together with 1/4 cup of sugar, and allow them to macerate (the sugar will begin to break down the fruit, releasing some liquid) for 20 minutes.

Whisk together remaining 1/2 cup sugar and cornstarch or tapioca starch.

Drain off excess liquid from the strawberry mixture using a china cap or strainer.

Add the sugar mixture to fruit mixture. Stir well until all of the starch has dissolved.

Pour filling into prepared, chilled dough shaped in a pie plate.

Place the chilled, rolled top crust over the filling. Trim the edges and crimp as desired.

Cut slits or patterns in the top with a sharp pairing knife. Chill for 20 minutes before baking.

Apply egg wash to the top of the pie and, if you'd like, sprinkle with turbinado sugar.

Place chilled pie into a 425° F oven. Rotate the pie once after 15 minutes, then again after 3

If top or edges are browning too quickly, place aluminum foil over effected area.

Bake until the top is a deep golden brown and filling is bubbling in the center.

Allow pie to cool for 30 minutes before serving.