• Preheat oven to 400° F.
• If using pizza stone, place in oven on middle or lower rack.

Prepare bottom crust

• Mix together egg white and ½ teaspoon water.
• On pastry cloth, roll larger piece of dough until approx. 12 inches in diameter.
• Place rolled dough in pie pan.
• Brush dough in pan with egg white and water mixture.
• Place dough in refrigerator.

Prepare filling

• Wash rhubarb, cut off ends, and cut in slices approx. 1½ inch thick. There should be approx. 3 ¾ cups.
• Wash, dry, and hull strawberries. Cut into slices approx. ¼ inch thick.
• Wash blueberries, removing blueberries in poor condition.
• Place sugar and flour in large mixing bowl. Mix.
• Add rhubarb, strawberries, and blueberries and toss to mix.

Prepare top crust

• On pastry cloth, roll smaller piece of dough until approx. 10 ½ inches in diameter.

Fill pie and put on lattice

• Fill bottom shell with strawberry-blueberry-rhubarb mix.
• For crust similar to one shown in photo, cut out pieces of crust in shapes of strawberries and blueberries.
• Place cut-out pieces on top of filling. Overlap pieces sligthly.
• For lattice crust, follow Making Lattice Crusts instructions.

Apply wash

• Mix together egg yolk and 1 tablespoon cream, ½ & ½, or milk.
• Brush mixture over all lattice strips.

Bake pie

• Place pie on 12-inch pizza pan or similar, to catch drips.
• Place pie and pan in oven, on pizza stone.
• After approx. ½ hour, cover loosely with aluminum foil to prevent crust from burning.
• Bake for approx. 1 hour 10 minutes to 1 hour 20 minutes, until juices inside are thick.
• Cool on rack at least 1 hour before cutting.