Rustic Strawberry Rhubarb Pie

**Also known as Strawberry Rhubarb Galette or Costata

Silpat or Parchment Paper and Plastic Wrap

*
Bake in a preheated 425*F. oven for 30-35 minutes or until the crust is golden brown.

Rustic Crust

*1 Pillsbury Ready-Made Pie Crust

*1 Egg, whisked with 1 tablespoon of water

*Large Sugar Crystals, topping or Demerera or Turbinado Sugar

Strawberry Filling

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*1 and 1/2 cups Strawberries, sliced

*1/2 cup diced Rhubarb, fresh or frozen

*1/4 cup Sugar

*1 tablespoon Lemon Zest

*2 tablespoons Fresh Lemon Juice

*1-2 teaspoons Ultra Gel (Arrowroot)

*In a Bowl Stir together the sugar, lemon, lemon juice and Ultra Gel until combined and then add the strawberries and set aside until sugar is dissolved.

Un-roll the ready-made crust, then place the crust on a piece of saran wrap,  bigger than the ready-made pie curst and place another piece of the saran wrap on top of the crust and roll-out the dough slightly to make smooth.  Add to the very center of the crust the strawberry filling and Bring  up the edge of the crust and pleat edges.  If you don’t want the pie crust to break open when baking, you could try to use two pie crust together making the crust thicker, but I didn’t mind any leakage.

Brush  the edges of the pie crust with egg mixture and then sprinkle with sugar crystals and bake.

Note:  If you use frozen strawberries or fresh garden strawberries or frozen rhubarb add more ultra gel 1 tablespoon, more if really juicy.

Enjoy!

Lindy