A classic, sweet-tart strawberry-rhubarb pie with a flaky, golden crust and a juicy filling that’s perfect for spring and summer gatherings.

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Preheat oven to 400°F (200°C).
Roll out one pie crust and fit it into a 9-inch pie pan. Set aside.
In a large bowl, mix rhubarb, strawberries, sugar, cornstarch, salt, lemon juice, and vanilla until well combined.
Pour the filling into the prepared crust and dot with butter.
Roll out the second crust and place over the filling. Trim excess, crimp the edges to seal, and cut slits or create a lattice pattern for venting.
Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
Bake for 20 minutes at 400°F, then reduce temperature to 350°F (175°C) and bake for another 35-40 minutes, or until the crust is golden and filling is bubbling.
Allow pie to cool completely on a wire rack before serving to let the filling set.

Use fresh rhubarb and strawberries for the best flavor and texture.
Let the pie cool for at least 2-3 hours to prevent a runny filling.
You can use a pie crust shield or foil to prevent over-browning of the crust edges.