For the Pie Crust:

By Hand:


• In a medium bowl, whisk together the flour, sugar, and salt until well combined. Cut the cold butter into ½-inch cubes, then use your hands or a pastry cutter to work the butter into the flour mixture until it forms coarse crumbs. Gradually add cold milk or ice water, kneading gently until the dough comes together. Add extra liquid one tablespoon at a time if needed.

In a Food Processor:


• Combine the flour, sugar, and salt in the processor. Add cubed butter and pulse or process until crumbly. Slowly add milk or water through the spout, pulsing until the dough forms.
• Divide the Dough:
Split the dough in half. Form one half into a disc, wrap in plastic, and refrigerate. Press the other half into the bottom and sides of a 9-inch pie pan, then chill while making the filling.
• Preheat the oven to 425°F as you’re making the pie filling.

For the Strawberry Rhubarb Filling:

• Prepare the rhubarb and strawberries. To make the pie filling, mix the diced rhubarb, sugar, flour, ground cinnamon, and vanilla extract in a large bowl. Pour into the crust-lined pie pan.
• Roll out the remaining dough for the top crust. Place it over the filling, trim the excess, and crimp the edges to seal. Cut several vents in the top crust to allow steam to escape.
• Bake at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for another 40-45 minutes, until the crust is golden and pink juices bubble from the vents. If the edges begin to darken, cover them with foil strips or a pie shield. For a beautiful finish, brush the top crust with egg wash about 10-15 minutes before the pie is done.