Preheat oven to 350 °F, and place a baking sheet on the lowest rack to catch any drips from the pie.
In a large bowl, add the sliced strawberries, diced rhubarb, cinnamon, and sugar. Stir to combine.
Place 1 pie crust in the bottom of a 9-inch pie plate. Spoon the fruit mixture over pie crust.
Cut the butter into small pieces and put it randomly over the filling.
Top the filling with the remaining pie crust.
Whisk the egg with 1 tsp of water until no longer thick. Brush the top of the pie crust with the egg wash. Immediately sprinkle the top of the crust with 2 tablespoons of white turbinado sugar. Cut 4 or 5 slits in top for steam to escape.
Bake at 350 °Ffor 1 hour to 1 hour and 10 minutes or until golden brown and bubbly. Shield the crust with aluminum foil during the last 10 minutes if the pie is becoming excessively brown.
Cool on a wire rack 30 minutes before serving.
Video
Notes
My egg wash uses both the yolk and white mixed with a teaspoon of water and whipped together.
Many egg washes use only the white, but I’ve found the crust browns more golden by using both.
What eggwash I have left I cook up for my pup. She loves it.
Add the egg wash quickly followed by the sugar.
If it dries, the sugar will not adhere or cook onto the crust and just falls off.
I like turbinado sugar. It’s a coarser sugar that adds a nice crunch.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.