Strawberry Rhubarb Streusel Pie - Pie for Dinner

For the filling...

3 cups chopped fresh rhubarb

1 cup sliced strawberries

1 cup sugar

3 Tablespoons cornstarch

1 9” unbaked pie shell

For the crust...

⅔ cup flour

½ cup brown sugar, packed

1 teaspoon ground cinnamon

⅓ cup cold, unsalted butter, cut into pieces

Preheat oven to 375 degrees F. Combine rhubarb, strawberries, sugar, and cornstarch. Mix well to combine and let sit for 10 minutes to set up.

Combine flour, brown sugar, and cinnamon and cut into the butter until you have coarse crumbs. (you can use a food processor and pulse until crumbly)

Turn filling into pie shell and sprinkle topping on top. Place pie on cookie sheet (with sides) to prevent oven spills. Bake at 375 for 50 minutes. Cool completely before serving.

GOOD WITH VANILLA ICE CREAM. ALSO, FROZEN FRUITS MAY BE USED BUT THAW COMPLETELY AND DRAIN IN COLANDER. DO NOT SQUEEZE OUT JUICES.