📖 Instructions

1. Prepare the Pie Crust (if making from scratch): In a large mixing bowl, whisk together the 2 1/2 cups all-purpose flour and 1 teaspoon salt. Add 1 cup of very cold, cubed unsalted butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This is super important for a flaky crust, don't overmix! Gradually add 1/2 cup ice water, one tablespoon at a time, mixing until the dough just comes together. You might need a little more or less water, so add it slowly. Don't knead it much; you just want it to form a shaggy ball. Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. This chill time helps the gluten relax, making it easier to roll and ensuring a tender crust.
2. Preheat Oven and Prep Pie Plate: When you're ready to bake, preheat your oven to 400°F (200°C). Grab your 9-inch pie plate. Lightly grease it, or don't, depending on your pie plate. Mine usually doesn't stick much.
3. Roll Out Bottom Crust: On a lightly floured surface, take one chilled dough disc. Roll it out into a roughly 12-inch circle. Carefully transfer the dough to your 9-inch pie plate, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving about a 1/2-inch overhang. Pop this into the fridge while you make the filling.
4. Prepare the Strawberry Rhubarb Filling: In another large bowl, combine the 4 cups chopped rhubarb and 4 cups quartered strawberries. In a separate small bowl, whisk together 1 cup granulated sugar, 1/4 cup all-purpose flour (or cornstarch for a clearer filling), and a pinch of salt. Pour this sugar mixture over the fruit and gently toss to coat everything evenly. Add 1 tablespoon lemon juice and 1 teaspoon vanilla extract (if using) and toss again. The lemon juice brightens the flavors, you know?
5. Assemble the Pie: Retrieve your chilled bottom crust. Pour the fruit filling into the pie crust, mounding it slightly in the center.
6. Roll Out Top Crust and Add to Pie: Take the second chilled dough disc and roll it out into another 12-inch circle. You can either place this whole circle over the filling and cut a few slits for steam, or get fancy and create a lattice top. If doing a lattice, cut the dough into 1-inch wide strips using a sharp knife or pastry wheel. Arrange and weave them over the filling. Trim the edges of the top crust (or lattice) to match the bottom crust's overhang.
7. Seal and Crimp Edges: Fold the overhang of the bottom crust over the top crust (or lattice strips). Crimp the edges decoratively using your fingers or a fork to seal everything nicely. This step is important to keep all that delicious filling from bubbling out.
8. Egg Wash and Sugar Sprinkle: In a small bowl, whisk one egg with 1 tablespoon of water to make an egg wash. Lightly brush this over the top crust (or lattice). This gives it that beautiful golden sheen. Sprinkle generously with turbinado sugar for a lovely crunchy texture and sparkle.
9. Bake the Pie: Place the pie on a baking sheet (to catch any potential drips, trust me on this). 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 deeply golden brown and the filling is bubbly and thick. If the edges of your crust start to brown too quickly, loosely cover them with strips of aluminum foil.
10. Cool Completely: This is the hardest part, but so necessary! Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours, or even longer, before slicing and serving. This allows the filling to set properly, preventing a runny mess. A warm slice is tempting, but a perfectly set slice is pure bliss.