Strawberry Rhubarb Pie

If the pie crust dough starts to tear and crack when you’re rolling it out, allow the dough to rest for a few minutes at room temperature before trying to roll it again.
If the filling looks runny, allow the pie to bake longer. The filling should bubble and be thick once it’s ready. The filling will also thicken as it cools.
You can use tapioca flour in place of cornstarch.
You can make the pie dough and filling a day or two in advance. Then, assemble and bake the day of for a fresh pie!
While I like using a ceramic baking dish, a glass dish is excellent for beginners as you can see the bottom of the crust as it bakes and visually check for doneness.

	1 Double Pie Crust
	500g Strawberries
	750ml Rhubarb - cut a bit less that 1/2 inch
	150g Sugar - More to taste
	30g Cornstarch
	1 tbsp Butter - Room temp in small pieces
	1/4 tsp salt
	1 tsp Vanilla
	egg yolk brush on the piece crust
	Brown sugar for sprinkling on top (optional)

1.	Preheat oven to 200°C (400F). Wash, hull, and cut your strawberries into small pieces, then place them in a large bowl. Wash the rhubarb and cut into pieces a bit less than 1/2 an inch, then transfer to the bowl of strawberries.
2.	Sprinkle the sugar, cornstarch, and salt over the mixture, then mix to combine and set aside.
3.	Roll your first piece of chilled pie dough out on a lightly floured surface into a 12 inch round. Keep the dough moving and re-flour as needed.
4.	Transfer dough into your pie dish and push from the outside so it conforms to your pie dish.
5.	Roll the second piece of pie dough out and cut it into roughly one inch thick strips.
6.	Give your filling one last toss then spoon into the pie dish. Excess liquid at the bottom of the bowl is not needed and can be discarded. Smooth the top into an even layer then dot with butter. In a small bowl mix the egg yolk with two teaspoons of water, milk, or cream. Brush the edge of the pie crust then arrange the strips in a lattice on top. Brush the lattice with the egg wash and sprinkle with coarse or granulated sugar if desired.
7.	Bake at 220°C (425F) for 20 minutes then reduce oven temp to 190°C (375F) and bake an additional 35-40 minutes. Tent the pie around the 40 minute mark. Allow pie to cool before cutting. Serve with vanilla ice cream.