Rhubarb and Strawberry Pies

Rhubarb and Strawberry Pies

Chop the rhubarb and strawberries and toss with sugar, cornstarch, and vanilla.

Roll out the pie crust to ⅛" inch thickness, then cut out four, 6" rounds and place on a baking sheet with parchment paper.

Equally add the strawberry rhubarb pie filling to the middle of each piece of pie dough, leaving at least 1" around the edges.

Fold the pie crust upwards around the filling in sections to encase the fruit. Gently press the seams down.

Whisk and egg and brush the edges of the exposed pastry all over.

Sprinkle the coarse sugar over the top of the egg wash, then bake until the crust is golden and the fruit is bubbling.

Serve warm with a scoop of vanilla ice cream!