Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, chilled and cubed
  • 6-8 tablespoons ice water
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups rhubarb, chopped into ½-inch pieces
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, cubed for dotting

Instructions:

  1. In a large bowl, whisk together flour, salt, and sugar. Cut in chilled butter using a pastry cutter or fingers until it resembles coarse crumbs.
  2. Add ice water gradually until the dough comes together; divide into two discs, wrap, and chill for at least 30 minutes.
  3. In a large bowl, combine sliced strawberries, chopped rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and salt; mix gently and let sit for 15 minutes to macerate.
  4. Preheat the oven to 425°F (220°C).
  5. On a floured surface, roll out one dough disc to fit the pie dish; place it in the dish and trim excess.
  6. Spoon the fruit filling into the prepared crust, dot with butter, and cover with the second rolled out dough. Trim and crimp the edges; cut slits for steam to escape.
  7. Place the pie on a baking sheet and bake for 45-50 minutes, until the crust is golden and juices are bubbling.
  8. Let the pie cool for at least 2 hours before slicing to allow the filling to set.