Strawberry Rhubarb Pie
Strawberry Rhubarb Pie 
Ingredients:
- 1 tbsp sugar 
- ½ tsp salt 
- 1 cup cold butter, cubed 
- 6-8 tbsp cold water 
- 3 cups fresh strawberries, hulled and halved
- 2 ½ cups fresh rhubarb, chopped into ½-inch pieces 
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch 
- 1 tbsp lemon juice 
- 1 tsp vanilla extract 
- 2 tbsp butter, for dotting
- 1 egg + 1 tbsp water (for egg wash) 
- Turbinado sugar (optional) 
Instructions:
1. Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles crumbs. Add cold water, 1 tbsp at a time, until dough forms. Divide into two discs, wrap, and chill for 1 hour 
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.2. Roll out one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, trim edges, and leave ½-inch overhang 
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.3. In a large bowl, mix strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla until coated .
.4. Spoon filling into the crust. Dot with butter 
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.5. Roll out the second dough disc. Cut into strips and weave a lattice top, or place whole crust with slits. Crimp edges to seal 
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.6. Brush crust with egg wash and sprinkle with turbinado sugar .
.7. Bake at 400°F for 20 minutes, then reduce to 350°F and bake 40-50 minutes until golden and bubbling 
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.8. Cool for 3-4 hours before slicing 
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