Strawberry and Rhubarb Pie

• 1 pint strawberries, hulled, washed and halved
• 2 cups rhubarb, cut into one-inch pieces
• 2 tablespoons butter cut into bits
• 1 egg, beaten
• 1 1/2 cups sugar, or to taste
• 3 tablespoons flour
• Pate brisee (see recipe)

1. Preheat oven to 450 degrees.
2. Combine the first four ingredients in a bowl and mix well.
3. Sift the flour and sugar together, add to the bowl and mix again.
4. Line a 9-inch pie pan with plain pastry (pate brisee) and spoon in the filling.
5. Cover with a top crust or lattice and bake 30 to 40 minutes.
6. (If the top begins to brown too quickly, lay a sheet of aluminum foil over it.)

strawberries, rhubarb, butter, egg, sugar, flour, brisee

Taken from cooking.nytimes.com/recipes/2453 (may not work)