Start with the crust. Make your homemade pie crust through step 2, and leave your dough discs in the fridge while you prepare the filling. This resting time helps the gluten relax, resulting in a tender crust.
Preheat your oven to 400 degrees Fahrenheit. This initial high temperature helps set the crust quickly, giving it a lovely texture.
In a large bowl, add the chopped rhubarb and strawberries. You want them to be fresh and vibrant, adding that beautiful pop of color to your pie.
In a small bowl, whisk together the sugar, brown sugar, cornstarch, salt, lemon juice, and vanilla. This mixture will help sweeten and flavor the fruit while also thickening the filling.
Pour the sweetened mixture over the fruit and gently stir until everything is combined. You want to ensure the fruit is well-coated, allowing the flavors to meld beautifully.
Take your pie dough out of the fridge and roll out each of the discs into a 12-inch circle. Use a flour-dusted surface to prevent sticking, and roll evenly for a uniform thickness.
Carefully place one circle into your pie dish and gently press it on the bottom and sides. Make sure to leave some overhang to fold over the edges later.
Spoon the filling into the crust, leaving the liquid in the bowl. Pour the remaining liquid into a small saucepan and heat over medium-high heat just until it begins to thicken. Pour this thickened mixture over the filling in your pie.
Place the second pie dough circle on top of the filling. You can either use a knife to cut slits in the top of the pie or use a small cookie cutter to create beautiful shapes.
Trim the edges of the dough and crimp with a fork or flute using your fingers for a decorative edge. This step not only adds charm but also keeps the filling from oozing out while baking.
In a small bowl, whisk the egg and water together. Lightly brush the top of your pie with a pastry brush. This gives it a lovely golden color when baked.
You can sprinkle the top with coarse sugar to make it extra fancy, adding a wonderful crunch to each bite.
Place the pie on a baking sheet and bake for 20 minutes at 400 degrees Fahrenheit. This helps set the crust before reducing the temperature.
At this point, you can cover the edges with foil or a pie shield to prevent them from browning too much. Turn the temperature down to 350 degrees Fahrenheit and bake for 30 more minutes.
The filling should be bubbling, and the top crust should be a nice golden brown when done. Remove from the oven and set on a cooling rack.
Let the pie cool at room temperature for 2 to 3 hours before slicing. This resting period is crucial as the filling will thicken, preventing a runny slice.
If you slice the pie when it is still warm, it will be very juicy and run all over. Serve with vanilla ice cream and enjoy!
