Step 1: Make the Pie Dough

In a large bowl, combine flour, salt, and sugar.

Cut cold butter into the flour mixture until pea-sized crumbs form.

Gradually add ice water, one tablespoon at a time, until the dough comes together.

Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

In a large mixing bowl, combine:

• Rhubarb
• Strawberries
• Sugar
• Cornstarch
• Lemon juice
• Vanilla extract
• Salt

Mix thoroughly until all fruit is coated evenly.

Allow mixture to sit for about 10 minutes.

Step 3: Roll Out the Bottom Crust

On a lightly floured surface, roll one dough disc into a 12-inch circle.

Transfer carefully into a 9-inch pie plate.

Press gently into the bottom and sides.

Trim any excess dough.

Step 4: Add the Filling

Pour the strawberry-rhubarb mixture into the prepared crust.

Spread evenly.

Dot the top with a few small pieces of butter if desired for extra richness.

Step 5: Add the Top Crust

Roll out the second dough disc.

Place over the filling or create a lattice design.

Trim excess dough and crimp edges to seal.

Cut a few slits if using a full top crust.

Step 6: Apply Egg Wash

Whisk together egg and milk.

Brush over the entire crust.

Sprinkle with coarse sugar if desired.

Step 7: Bake

Preheat oven to 400°F (200°C).

Bake for 20 minutes.

Reduce temperature to 375°F (190°C) and continue baking for 30-40 minutes.

Bake until:

• Crust is golden brown
• Filling is bubbling through vents
• Fruit is tender

Step 8: Cool Completely

Remove pie from oven.

Allow to cool for at least 3-4 hours before slicing.

This helps the filling set properly.