Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup unsalted butter, chilled and cubed
  • 6-8 tbsp ice water
  • 4 cups fresh strawberries, hulled and halved
  • 2 cups rhubarb, chopped into ½-inch pieces
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 egg (for egg wash)
  • 1 tbsp milk (for egg wash)

Instructions:

  1. In a mixing bowl, combine flour, salt, and sugar.
  2. Cut in butter until the mixture resembles coarse crumbs.
  3. Stir in ice water, one tablespoon at a time, until the dough forms.
  4. Divide into two disks, wrap in plastic, and chill for at least 30 minutes.
  5. In a large bowl, mix strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla.
  6. Let sit for 15-20 minutes to allow juices to meld.
  7. Preheat the oven to 425°F (220°C).
  8. Roll out one dough disk and fit it into the pie dish.
  9. Spoon the filling into the pie crust evenly.
  10. Roll out the second disk and cover the filling, crimping edges to seal.
  11. Cut slits in the top crust for steam to escape.
  12. Brush the top with egg wash (egg mixed with milk) for a golden finish.
  13. Bake for 45-50 minutes or until the crust is golden brown and juices bubble through.
  14. Cool for at least an hour before slicing.