Preparation

Step 1

Preheat the oven to 400-degrees.

Step 2

Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.

Step 3

Spoon the filling into the pie crust, draining off the excess liquid. Dot the pieces of butter on top of the filling.

Step 4

Roll the pie dough into a 12” circle. Using a sharp knife, 1-inch wide cut strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave and make a lattice; press the edges of the strips into the bottom pie crust edges to seal, trimming off any excess dough. Crimp the pie crust edges with a fork.

Step 5

Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if using.

Step 6

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350-degrees and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, place a pie crust shield or tin foil on top of the pie to prevent the edges from browning too quickly.

Step 7

Allow the pie to cool for ~3 hours at room temperature before serving.