Rhubarb Strawberry Pie

To make the pie crust, combine the fat, flour and salt in the bowl of your food processor with the blade attachment. Pulse to cut the fat and flour together. Once the fat has been cut into the flour (should resemble coarse cornmeal), transfer the flour mixture to a large bowl.

Add the water to the flour mixture and using a fork, carefully mix the dough into a cohesive mass. I like to finish bringing into a cohesive mass on my countertop by gently pressing it together just until its a semi-shaggy dough ball.

Divide the dough into 4 equal portions, roll two of the dough portions out for the bottom crusts and line the bottom of two 9 inch pie tins.

In a large bowl, add the chopped rhubarb, strawberries, sugar and flour together, tossing to fully coat the fruit. Divide the fruit mixture between the two pie tins that have been lined with the pie crust.

Roll out the other two pie portions for the top crusts, being sure to cut a steam vent in each one. Place the top pie crust on each pie and trim the edges of the pie crust to the width of the tins. Using a fork, seal the edges together.

Create an egg wash (1 egg whisked together with 1 tbsp water) and brush the top of each pie. Sprinkle the top of each pie with sugar and nutmeg. Place the prepared pies on a baking sheet and into a 350 degree oven for about 50 minutes or until the crust is golden and the filling is bubbling.

Remove from the oven, let the pies cool, serve and enjoy!