Zendea's Strawberry Rhubarb Pie Recipe

Preheat oven to 375 degrees F (190 degrees C).

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. Let cool to lukewarm. Beat the eggs in a bowl until frothy and mix into the rhubarb mixture.

Unroll the pie crusts and line an 8-inch pie dish with a crust; pour the filling into the bottom crust. Place the second crust on top of the pie and press the edges together. Crimp edge with a fork to seal. Cut 4 1-inch slits in the top of the crust with a sharp knife. Pour milk into a small bowl and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.

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.