Strawberry Rhubarb Pie

1. 1

   ["Put plastic wrap down on your work space. Take a peeler and peel the long fibrous ""skin"" off of the outside of each stalk. Putting the plastic down makes for easy clean up.", "Cut each stalk in half lengthwise, and then dice them up.", "Next, take the strawberries and remove the leaves and core. Then slice them about 1/4"" thick.", "Add the sugar, cinnamon and cornstarch and mix well. Cover and let rest for about 2 hours. We're doing this to let the sugars break down the strawberries and rhubarb.", "Spoon the filling, trying to get as little juice as possible, into your pie shell. You'll want to fill it leaving about an inch of space at the top. When you're baking your pie, the filling is going to simmer and rise. Once you've filled your crust, place it back in the fridge while we prepare the topping. This is also a good time to preheat your oven to 425 F.", "Now in our house we love a crumb like topping, here I'm doing a streusel topping. You can go ahead and use the leftover pie dough to make a lattice top or a full top if you choose.", "Add all of your ingredients to a large mixing bowl. Using a pastry cutter, cut the fat in until everything resembles small pea sized crumbs.", "Take your diced butter and place it evenly over the top of the filling. This makes the filling nice and luscious.", "Sprinkle enough of the crumb topping to cover the filling by about 1/2"".", "While baking your pie, it's going to bubble over a bit. Make sure that you have something underneath the pie to catch anything that may bubble out. Trust me, you don't want to skip this step.", "Bake at 425 F for 30 minutes, then reduce the heat to 375 F and bake for an additional 40 minutes or until the filling is bubbling and the crust is golden brown.", "Let your pie cool to just above room temperature. A scoop of vanilla ice cream is absolutely necessary!"]

* Per serving · 4 servings · Values may vary.