Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) unsalted butter, very cold, cut into small cubes
  • 6-8 tablespoons (90-120 ml) ice water
  • 4 cups (400g) fresh rhubarb, cut into ½-inch pieces
  • 4 cups (500g) fresh strawberries, hulled and quartered (or halved if small)
  • ¾ cup (150g) granulated sugar, plus more for sprinkling
  • ¼ cup (30g) all-purpose flour
  • 2 tablespoons (30ml) lemon juice
  • 1 teaspoon (5ml) vanilla extract
  • ¼ teaspoon (1.25ml) ground cinnamon (optional)
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Combine flour and salt in a food processor or large bowl. Cut in cold butter until the mixture resembles coarse crumbs.
  2. Gradually add ice water, mixing until the dough just comes together.
  3. Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a large bowl, combine rhubarb, strawberries, sugar, flour, lemon juice, vanilla extract, and cinnamon (if using). Toss gently to coat.
  5. On a lightly floured surface, roll out one disk of dough to a 12-inch circle.
  6. Carefully transfer the dough to the pie plate, pressing it into the bottom and up the sides. Trim the edges, leaving a 1-inch overhang.
  7. Pour the strawberry rhubarb filling into the prepared pie crust.
  8. Roll out the second disk of dough to a 12-inch circle. Cut slits or decorative shapes in the dough to allow steam to escape.
  9. Carefully place the top crust over the filling. Trim the edges and crimp or flute the edges to seal.
  10. Brush the top crust with beaten egg and sprinkle with granulated sugar.
  11. Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil.
  12. Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.