STRAWBERRY RHUBARB PIE

1 cup white sugar
1/2 cup all-purpose flour
3 cups fresh rhubarb, chopped into 1/4" pieces
3 cups fresh strawberries, sliced
1 recipe pastry for a 9" double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes (letting the filling rest is essential, or the pie will be too runny). 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 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

And here's my recipe for a 9" double crust:

2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) butter, cold, cut into small cubes
1/4 cup ice water, plus more if needed

In a mixing bowl, combine flour and salt. Add butter, and use a pastry blender to cut the butter in until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.

Add ice water two tablespoons at a time, working it in before adding more, just until dough holds together without being wet or sticky. Test the consistency by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.