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In the bowl of a standing mixer (or in a large bowl if you are using a pastry cutter or fork), mix flour, salt and lemon zest together.
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With your mixer on low (or with your pastry cutter), work the butter into the flour mixture (a little at a time) until the mixture resembles coarse crumbs.
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Add in ice water, 1 Tbsp at a time, until the dough just comes together (I used approx. 6 Tbsp).
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Turn dough out onto a floured surface, cut in half and form each into a ball (or a disc), cover in plastic wrap and chill for at least 30 minutes.
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When you’re ready to make your pie, preheat oven to 425 degrees.
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Mix strawberries, rhubarb, granulated sugar, brown sugar, salt and ground cinnamon together.
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Add in flour, cornstarch, lemon zest, lemon juice and vanilla extract and mix together. Set aside.
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On a floured surface, roll out one ball of dough into a large circle, about 1/8” of an inch thick.
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Transfer your dough to a large pie plate (this works for a 9” or 10” deep dish pie plate). I like to transfer the dough by loosely rolling it around my rolling pin and then unrolling it over my pie plate.
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Gently press the dough into the pie plate. Remove any excess pie dough on the edges of the pie (leaving about 1/2” of overhang).
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Pour strawberry rhubarb filling into the dough.
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Place the 2 Tbsp of cubed butter around the pie.
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Next, roll out your second pie dough into a large circle, about 1/8” thick. Cut dough into strips, using a sharp knife or pizza cutter, about 1/2” thick. Depending upon the size of your pie plate, you will need 8-10 strips.
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Place 4-5 strips on your pie. Weave the remaining 4-5 strips in and out of the ones on your pie.
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Crimp the edges of the pie together. Brush the edges and the strips with your egg wash and sprinkle with raw sugar, if desired.
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Bake pie for 15 minutes.
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Turn oven down to 375, cover the edge of the pie with a pie shield (this keeps the edges from browning too quickland bake for 40-45 minutes, or until the crust is golden and the filling is bubbling.
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Allow to cool before serving (the longer the pie cools, the thicker the filling will be).
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Serve with ice cream or whipped cream and enjoy!