Strawberry Rhubarb Pie

• 5 stalks fresh rhubarb, diced
• 4 cups fresh strawberries, hulled and halved
• 1/4 cup granulated sugar
• 2 tablespoons granulated sugar
• 2-3 tablespoons cornstarch
• 3 tablespoons orange juice
• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 sticks butter, chilled and cubed
• 1/2 cup ice water
• 1 egg yolk, mixed with water
• Handful raw sugar

1. Preheat the oven to 350 degrees F.rnFor the fruit, toss the rhubarb, strawberries, and the 1/4 cup + 2 tablespoons granulated sugar in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Let the mixture sit for fifteen minutes
2. By hand, combine the remaining granulated sugar, flour and salt; mix well. Add the butter, and with a pastry cutter, fork, or your hands, work the butter in until the mixture resembles coarse crumbs with some larger pieces remaining.rnSlowly drizzle ice water over the mixture in a slow, steady stream. Gather the dough and work it until it holds together without being wet or sticky.
3. 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 freeze at least 45 minutes.
4. Remove your dough. Then, working gently, roll out one disk of dough into a circle on a floured surface.rnTransfer dough to pie plate. Fill it with fruit.
5. Roll out the second disk and cut into strips. Lattice it on top of the pie. Crimp edges, or simply fold under. Brush with egg and water and sprinkle liberally with raw sugar.
6. Bake for 60-65 minutes, until crust is brown.rnServe warm or cold with vanilla ice cream.

rhubarb, fresh strawberries, granulated sugar, sugar, cornstarch, orange juice, flour, salt, sugar, butter, water, egg yolk, handful

Taken from food52.com/recipes/27332-strawberry-rhubarb-pie (may not work)