Classic Strawberry Rhubarb Pie

Instructions

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   To make the pie crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

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   Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

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   Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang, then refrigerate while you prepare the filling.

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   For the filling: In a large bowl, combine the chopped rhubarb, quartered strawberries, granulated sugar, cornstarch, vanilla extract, and ground cinnamon. Mix gently until the fruit is evenly coated.

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   Pour the fruit filling into the chilled pie crust. Roll out the second disk of dough. You can either place it on top as a solid crust, cut it into strips for a lattice top, or use cookie cutters for decorative shapes. If making a lattice, weave the strips over the filling.

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   Trim any excess top crust dough, then crimp the edges of both crusts together to seal. Brush the top crust with the beaten egg and sprinkle with the additional granulated sugar.

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   Place the pie on a baking sheet to catch any drips and bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.

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   Allow the pie to cool completely on a wire rack for at least 3-4 hours before slicing and serving. This is crucial for the filling to set properly.