Recipe and Photos by Divian Connor

Deep Dish Pie Crust

Refrigerated Pie Dough (optional for lattice/braiding)

2 1/2 cups rinsed and sliced strawberries

2 cups washed and chopped rhubarb

1 1/4 cups sugar

2 tbsp all purpose flour

3 tbps chopped cold butter

Juice of one lemon

1 Egg white

1/2 cup of water

In bowl combine all of your ingredients except the butter. Mix well and pour into pie crust. Place small slices of butter on top of your filling and top with pie dough that you cut into strips for lattice design or top with whole pie dough and slice slits in middle for steam to escape. In small bowl mix egg white and water and brush on top of the pie crust. Bake at 425 degrees for 30-45 minutes. Allow to cool before serving. *Rhubarb can be found at Kroger-Starkville*