Strawberry Rhubarb Pie

Prepare pie crust as directed and chill the disks for a minimum of 30 minutes while you prepare the filling.

Preheat the oven to 400 degrees. Combine the rhubarb, strawberries, sugar, cornstarch, orange juice, and orange zest in a large bowl. Set aside.

Remove one of the pie dough disks from the refrigerator. Lightly flour a work surface and rolling pin and roll the pie crust from the center outward, clockwise at 10 minute intervals, until it’s 1" larger than the width of the pie pan. Be sure to dust the rolling pin and underneath the pie crust with flour every few rolls to prevent sticking. Gently roll the pie crust loosely around the rolling pin, then unroll over the pie plate and press the crust down gently into the edges. Chill the bottom pie crust while you roll out the top crust.

Repeat the process to roll out the second pie dough disk. If you’d like to decorate the top pie crust with circles as I did here, use the bottom of a small cake decorating tip to cut the circles. Use the tip of a paring knife to ease the circles out of the bottom of the tip if they stick.

Pour the strawberry rhubarb filling into the bottom pie crust, then gently roll the top crust around the rolling pin and unroll it over the top of the filling. Trim the edges as needed, then crimp them decoratively.

Brush the egg wash evenly over the pie crust and crimped edges, then place some of the cutout circles on top of the pie and brush them with egg wash as well. If you did not cut out a circle pattern, simply cut about 3 slits into the center of the pie.

Bake at 400 degrees for 20 minutes or until golden brown, then place a pie shield over the edges and lower the oven temperature to 350 degrees and bake another 60-70 minutes, or until the pie is golden brown and juices are bubbling in the center. If the pie is browning too quickly, cover the top loosely with foil.

Cool on a wire rack for 3-4 hours to allow the juices to set. Serve warm with vanilla ice cream if desired and enjoy!