A classic sweet and tart dessert made with fresh strawberries and rhubarb encased in a flaky, buttery pie crust.

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Preheat oven to 425°F (220°C).
In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice. Toss gently to coat evenly. Let sit for 15 minutes.
Roll out the bottom pie crust and fit it into a 9-inch pie dish. Trim excess dough.
Pour the fruit mixture into the pie crust and dot with butter.
Roll out the top crust and place over the filling. Seal and crimp the edges. Cut slits or make a lattice top for ventilation.
Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
Bake for 20 minutes at 425°F, then reduce oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes, or until the crust is golden and filling is bubbly.
Allow the pie to cool for at least 2 hours before serving to let the filling set.

Use fresh, ripe strawberries and crisp rhubarb for the best flavor.
Let the pie cool completely to ensure a firm filling.
Pie can be stored at room temperature for 1 day or refrigerated for up to 4 days.