📖 Instructions

1. **For the Pie Crust (Do not skip chilling time!):** In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Use a whisk to ensure everything is evenly distributed.
2. Cut the very cold unsalted butter into 1/2-inch cubes. Add these butter cubes to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter still visible. This is super important for flakiness, so resist overworking it!
3. Gradually add the ice water, 1 tablespoon at a time, mixing lightly with a fork or your hands until the dough just comes together. Be careful not to add too much water; the dough should be shaggy but hold together when squeezed. If it feels too wet, add a tiny bit more flour.
4. Divide the dough into two equal portions. Gently form each portion into a flattened disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. This chilling time is essential for easy rolling and a tender crust.
5. **For the Strawberry Rhubarb Filling:** While the dough chills, wash and hull the fresh strawberries, then slice them into quarters (or halves if they're small). Trim and chop the rhubarb stalks into 1/2-inch pieces. Remember, rhubarb is quite fibrous, so consistent cuts help it cook evenly.
6. In a large bowl, gently combine the prepared strawberries and rhubarb. Add the granulated sugar, cornstarch (or flour), lemon juice, and vanilla extract. Toss gently until the fruit is evenly coated. The cornstarch is your secret weapon against a soggy bottom!
7. **Assemble the Pie:** Preheat your oven to 400°F (200°C). Position an oven rack in the lower third of the oven. If you have a baking sheet, place it on the lower rack; this helps catch any drips and promotes an even bottom crust.
8. On a lightly floured surface, take one disc of chilled pie dough. Roll it out into a 12-inch circle. Carefully transfer the rolled-out dough into a 9-inch pie dish. Trim the edges, leaving about a 1/2-inch overhang. Don't worry if it's not perfect; rustic is charming!
9. Pour the strawberry rhubarb filling into the pie crust, spreading it evenly. You might have a little liquid at the bottom of your bowl from the fruit, try to avoid pouring too much of that in.
10. Roll out the second disc of pie dough into another 12-inch circle. You can either place this entire circle over the filling (and cut a few vents for steam) or create a beautiful lattice top. For a lattice, cut the dough into 1-inch wide strips and weave them over the filling.
11. Trim the edges of the top crust (or lattice) to match the bottom crust. Crimp the edges together securely using your fingers or a fork to seal the pie. This helps keep the delicious filling inside.
12. For a golden-brown finish, in a small bowl, whisk together the egg yolk and milk to create an egg wash. Brush this over the top crust. If desired, sprinkle the top with 1-2 tablespoons of coarse sugar (like turbinado or sanding sugar) for a sparkling, crunchy topping.
13. **Bake the Pie:** Place the pie on the preheated baking sheet in the oven. Bake for 15 minutes at 400°F (200°C). This initial high heat helps the crust set quickly and achieve flakiness.
14. Reduce the oven temperature to 375°F (190°C) and continue baking for another 45-55 minutes, or until the crust is deeply golden brown and the filling is bubbly and thick. If the crust starts browning too quickly, loosely tent the edges with aluminum foil.
15. Once baked, carefully remove the pie from the oven and place it on a wire rack to cool completely. This is the hardest part, I know! It needs to cool for at least 3-4 hours to allow the filling to set properly. Slicing it too soon will result in a runny mess. Trust the process!
16. Serve warm or at room temperature. It's absolutely delicious on its own, but a scoop of good quality vanilla ice cream or a dollop of fresh whipped cream just takes it to another level. Enjoy your homemade masterpiece!