Strawberry-Rhubarb Pie

Ingredients for Strawberry-Rhubarb Pie
1/3rd cup of all purpose flour
1 ¼ cups sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
A little salt
3 cups strawberries (whole if small or cut into pieces) See my notes below.
2 cups rhubarb sliced into ½ inch pieces
2 tablespoons unsalted butter
Flakey pie crust for a double crust pie

Ingredients for flakey pie crust
2 cups all purpose flour (stir to aerate before measuring)
¼ teaspoon salt
10-11 tablespoons of unsalted butter
1 tablespoon sugar
3 tablespoons ice cold water
1 egg yolk (Save the egg white!)

Preparation of pie crust (Go to original recipe for more alternatives.  I make my pie dough in an electric blender)
Put the flour and salt into the blender.
Add the butter in 1 tablespoon chunks
Pulse until the butter is broken up into small pieces (no more than ¼ of an inch)
Add the tablespoon of sugar and blend for two or three seconds.
Mix the egg yolk and cold water and add to the flour.
Pulse until the mixture begins to form a ball.  This may take a few minutes, but don’t get impatient!
Divide the dough into two slightly unequal parts.  Form them into balls, and gently pat them into disks about our inches across.  Cover with plastic wrap and refrigerate until firm, about an hour.
When the dough is chilled, roll the larger disk out, roll the dough up onto the rolling pin, and then into the pie dish.  Leave about ½ inch hanging over the rim.
Lightly beat the egg white and paint the egg white on the inside of the pie (this will help keep a crisp, bottom crust).
Put the pie crust in to the refrigerator to chill and to dry the egg white

Preparation of strawberry pie filling
Prepare and mix together all the ingredients (except the butter) while the dough is chilling.
Pour the filling into the pie shell.
Dab on small bits of butter
Cover with the other piece of dough rolled out with about ½ inch hanging over.
Working your way about the rim, roll the dough onto the edge and then pinch with your forefingers and thumb to make little ridges along the rim.
Paint the top crust with milk and sprinkle with sugar.
Bake for 15 minutes in 425 degree over and then lower the over to 350 degrees and cook for another thirty to forty minutes until nicely browned.

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