Grandma’s Strawberry Rhubarb Pie Pie crust – double (for crust and top) 2 c strawberries, washed, hulled and sliced 2 c fresh rhubarb, chopped 1 c sugar 2 T cornstarch 1/2 t lemon zest 1/2 t lemon juice 3 T butter, cubed, small. 1 egg mixed with 1 t water for glazing 1-2 T decorative white sugar crystals Prepare pie crust recipe as directed, making sure you have enough pie crust for top and bottom crusts. Preheat oven to 425 degrees F 1. Roll out one piece of piecrust dough into a 9 inch circle. Then, gently fold the dough into quarters, placing the point of the dough into the center of the 9” pie plate. Unfold the dough to cover the entire plate. Press the dough gently into the pie plate, leaving the extra dough to hang over the edge of the pie. Roll the second pie dough into a 10-inch square. Using a fluted pie cutter cut the second circle into ¾ inch strips. Set aside. 2. In a large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Spoon the filling