Instructions

1. 1

   Roll out one pie crust and fit it into a 9-inch pie plate, leaving a slight overhang around the edges. Place the lined pie dish in the refrigerator while you prepare the filling so the butter in the crust stays cold.

2. 2

   In a large bowl, combine the rhubarb, strawberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, and salt. Stir until the fruit looks glossy and the sugar begins drawing out some juice from the berries.

3. 3

   Spoon the filling into the chilled crust, spreading it evenly. Dot any extra thickened juices from the bowl over the top so the pie bakes with a rich, jammy texture.

4. 4

   Roll out the second crust. For a lattice rhubarb pie look, cut the dough into strips and weave them over the filling. Trim the edges and crimp them firmly around the rim of the pie plate.

5. 5

   Brush the crust with beaten egg and sprinkle lightly with coarse sugar if using. Chill the assembled pie for 10 minutes while the oven heats to 425°F.

6. 6

   Bake the pie for 20 minutes at 425°F, then reduce the oven temperature to 375°F. Continue baking for 40 to 50 minutes until the crust is deep golden brown and the filling is bubbling thickly through the center openings. If the edges darken too quickly, loosely cover them with foil.

7. 7

   Cool the strawberry rhubarb pie completely on a wire rack before slicing. The filling continues to set as it cools, which helps each slice hold together instead of running onto the plate.