• Follow these steps and imagine I’m right there in the kitchen with you, guiding you through every fold, roll, and crimp.

Prepare the flaky pie dough from scratch

• In a large mixing bowl, whisk together the flour, sugar, and salt.
• Add the cold unsalted butter cubes and use your fingertips or a pastry cutter to work them into the flour until you have pea-sized pieces.
• Sprinkle in the ice water a tablespoon at a time, gently tossing with a fork until the dough just comes together and holds when pressed.
• Divide the dough into two equal portions, shape each into a flat disc, wrap tightly, and chill the dough before rolling for at least 1 hour.
• Tip: If the butter starts to soften, pop the bowl into the fridge for 10–15 minutes. Cold butter is the secret to a truly bakery style flaky pie crust.

Make the sweet tart strawberry rhubarb filling

• In another mixing bowl, combine the sliced strawberries and chopped rhubarb.
• Add the granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt.
• Toss gently until the fruit is evenly coated and no dry cornstarch remains.
• Let the filling sit for 10–15 minutes to release some of the juices and activate the thickener.
• Tip: If the mixture looks very watery after resting, you can sprinkle in an extra teaspoon of cornstarch and toss again.

Roll out the bottom crust and line the pie dish

• On a lightly floured surface, roll out one disc of dough into a circle about 12 inches in diameter. A rolling pin makes this easy—start from the center and work outward, turning the dough as you go.
• Carefully lift the dough and line your 9-inch pie dish, easing it into the corners without stretching.
• Trim any overhang to about 1 inch beyond the edge of the dish.
• Slide the prepared pie shell into the fridge to chill while you work on the top crust.
• Tip: Keeping the bottom crust cold helps prevent a soggy bottom and supports the weight of the strawberry rhubarb filling.

Assemble the strawberry rhubarb pie

• Give the filling a quick stir, then pour it into the chilled bottom crust, spreading it out evenly.
• Roll out the second disc of dough to about the same size as the first.
• Now you can choose your finish:
• Lattice crust: Cut the rolled dough into strips about ½–¾ inch wide and create a lattice pie crust top, weaving the strips over the filling.
• Full top crust: Lay the whole sheet of dough over the filling and cut a few steam vents in the center.
• Fold the overhanging dough from the bottom crust up and over the edge of the top crust.
• Crimp the edges for a rustic look using your fingers or a fork.
• Tip: Place the assembled pie in the fridge for 15–20 minutes while you heat the oven. A chilled, assembled pie holds its shape beautifully in the oven.

Brush with egg wash and get ready to bake

• Preheat your oven to 400°F (200°C) and position a rack in the middle of the oven.
• Place the pie on a parchment-lined baking sheet to catch any bubbling juices.
• Using a pastry brush, brush the crust with egg wash, then sprinkle coarse or granulated sugar over the top for extra shine and crunch.

Bake until bubbly and golden brown

• Slide the pie (on its baking sheet) onto the middle rack.
• Bake at 400°F (200°C) for 20 minutes, then reduce the temperature to 375°F (190°C).
• Continue baking for 30–40 minutes, or until the crust is deeply golden and the strawberry rhubarb filling is bubbling through the vents or lattice.
• Tip: If the edges brown too quickly, gently cover them with a pie shield or strips of foil and keep baking until the center is fully bubbly.

Cool on a wire rack before slicing

• Transfer the baked pie to a wire rack and let it cool for at least 2–3 hours.
• This cooling time allows the filling to thicken and set, so your slices hold together instead of running all over the plate.
• Tip: It’s tempting to cut into your emotional strawberry rhubarb pie right away, but a little patience here is key to clean, beautiful slices and the best texture in every bite.