1 cup white sugar
½ cup all-purpose flour
1 pound rhubarb, cut into 1/4 inch slices
2 pints strawberries, hulled and quartered
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 large egg yolk
2 tablespoons white sugar for sprinkling
Preheat the oven to 400 degrees F (200 degrees C).
Mix flour and sugar together in a large bowl.
Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
Brush egg yolk on top of pie with a pastry brush.
Sprinkle with sugar.
Cut several slits in the top crust to allow steam to escape.
Bake in the preheated oven until bubbly and brown, about 35 to 40 minutes. Cool pie on rack.
