Rustic Strawberry Rhubarb Pie

Crust

• 1 1/2 cups (375 ml) unbleached all-purpose flour
• 3 tablespoons (45 ml) icing sugar
• 1 teaspoon (5 ml) baking powder
• 1/2 cup (125 ml) cold unsalted butter, cut into cubes
• 1/4 cup (60 ml) 2% plain yogurt
• 1 tablespoon (15 ml) ice water


Filling

• 3/4 cup (180 ml) sugar
• 3 tablespoons (45 ml) unbleached all-purpose flour
• 2 cups (500 ml) fresh or frozen sliced strawberries
• 2 cups (500 ml) fresh or frozen sliced rhubarb

Topping

• 1 egg, lightly beaten
• 1 tablespoon (15 ml) sugar