Renee's Strawberry Rhubarb Pie

Recipe View In a medium bowl, whisk together the cornstarch and 1 tablespoon of water until smooth. Add the diced rhubarb, sliced strawberries, white sugar, vanilla extract, cinnamon, and lemon juice. Gently stir to combine. Let the mixture stand for 30 minutes, allowing the flavors to meld and the juices to release. (Time: 30 minutes)

Recipe View Preheat your oven to 425 degrees F (220 degrees C). (Time: 10 minutes)

Recipe View Carefully place the bottom crust into a 9-inch pie dish. On a lightly floured surface, roll out the remaining pie crust into a 10-inch circle. Using a sharp knife or pizza cutter, cut the circle into 1-inch wide strips. Set aside. (Time: 15 minutes)

Recipe View Give the fruit filling a final stir. Pour the filling into the prepared pie dish, mounding it slightly in the center. Moisten the rim of the bottom crust with water using a pastry brush or your fingertip. (Time: 5 minutes)

Recipe View Lay the two longest strips of pie crust in a cross over the middle of the pie filling. Alternate horizontal and vertical strips, weaving them to create a lattice pattern. Gently press the strips onto the moistened bottom crust rim to seal. Trim any excess dough with a knife or kitchen shears. (Time: 20 minutes)

Recipe View In a small bowl, whisk together the egg white and 1 teaspoon of water to create an egg wash. Brush the egg wash evenly over the lattice top of the pie. Sprinkle generously with turbinado sugar for a sparkling finish. (Time: 5 minutes)

Recipe View Protect the edges of the pie crust from burning by wrapping strips of aluminum foil around them. (Time: 2 minutes)

Recipe View Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling. Remove the aluminum foil for the last 10 minutes of baking to allow the crust edges to brown. (Time: 55-60 minutes)

Recipe View Allow the pie to cool completely on a wire rack before serving. This will allow the filling to set properly. (Time: 2-3 hours)