Zendea's Strawberry Rhubarb Pie

Ingredients

• 0.5 cup butter 
• 2  eggs 
• 15 ounce pastry for a 9 inch double crust pie
• 1 tablespoon milk 
• 1.5 cups rhubarb fresh thawed sliced
• 0.5 cup strawberries sweetened frozen thawed sliced
• 3 tablespoons sugar white

Equipment

• bowl
• sauce pan
• oven
• knife
• pie form

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place 1 cup of sugar into a saucepan, and mix in the rhubarb; add butter, and bring to a boil over medium-high heat. Cook, stirring often, until the rhubarb is tender, about 10 minutes. Stir in the strawberries, and set aside.
3. Let cool to lukewarm. Beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.
4. Unroll the pie crusts, and line an 8-inch pie dish with a crust; pour the filling into the bottom crust.
5. Place the second crust on top of the pie, and press the edges together. Crimp edge with a fork to seal.
6. Cut 4 1-inch slits in the top of the crust with a sharp knife.
7. Pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.
8. Bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. Allow pie to cool before cutting. Refrigerate leftovers.