Rhubarb-Strawberry Pie

½ (⅔) cup white sugar (to desired sweetness) ½ (⅔) cup all-purpose flour 1 (1 ¼) pound fresh rhubarb, chopped ¾ (1) pound fresh strawberries, chopped 2 - 9 inch (10 inch) pie crusts 2 tablespoons butter 1 egg yolk 2 tablespoons white sugar

Preheat oven to 400°F. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape. Bake at 400°F, for 35 to 45 minutes, or until bubbly and brown. Cover edges of crust while cooking and cover just the top of pie last 10 minutes of cooking. Cool on rack.