Ingredients:

  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (225g) unsalted butter, chilled and diced
  • 6-8 tbsp ice water
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 2 cups (300g) fresh rhubarb, chopped into ½-inch pieces
  • 1 cup (200g) granulated sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 egg (beaten, for egg wash)
  • 1 tbsp coarse sugar (for sprinkling)

Instructions:

  1. Combine flour, salt, and sugar in a mixing bowl.
  2. Cut in the chilled butter until the mixture resembles coarse crumbs.
  3. Stir in ice water, a tablespoon at a time, until the dough holds together.
  4. Divide dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
  5. In a large bowl, mix strawberries, rhubarb, sugar, cornstarch, vanilla extract, cinnamon, and lemon juice.
  6. Let mixture sit for about 15 minutes to allow juices to release.
  7. Preheat the oven to 425°F (220°C).
  8. Roll out one disk of dough on a floured surface into a 12-inch circle.
  9. Place the rolled dough in the pie dish and fill it with the fruit mixture.
  10. Roll out the second disk of dough and cover the filling; seal edges and cut slits for steam.
  11. Brush the top with the beaten egg and sprinkle with coarse sugar.
  12. Place pie on a baking sheet and bake in the preheated oven for 15 minutes.
  13. Reduce oven temperature to 350°F (175°C) and continue baking for 30-40 minutes or until the filling is bubbly and crust is golden brown.
  14. Allow pie to cool for at least 1 hour before slicing. Serve warm or at room temperature.