Strawberry Rhubarb Pie with Flaky Crust

Deliciously tart strawberry rhubarb pie with a flaky, buttery crust that balances sweetness and acidity perfectly.

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Combine 375 g (3 cups) all-purpose flour and 1 tsp fine sea salt in a bowl.
Add 225 g (1 cup) cold unsalted butter cubes and cut in with a pastry cutter until pea-sized bits remain, about 3–4 minutes.
Sprinkle 90 ml (6 tbsp) ice water, stir until dough holds when pinched, then divide into two discs, wrap, and chill for 30 minutes.
Toss 450 g (3 cups) halved strawberries and 300 g (2 cups) sliced rhubarb with 150 g (3/4 cup) granulated sugar, 30 g (3 tbsp) cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla in a bowl.
Roll one dough disc to a 12-inch circle and fit into a 9-inch pie pan.
Fill with the fruit mixture, mounding slightly in the center.
Roll the second disc into a 10–11-inch circle and cut into strips for a lattice or cover completely before crimping.
Brush with egg wash and sprinkle with coarse sugar.
Bake at 200°C (400°F) for 15 minutes, then lower to 180°C (350°F) and bake for another 30–35 minutes until filling is bubbly and crust is golden.
Cool on a rack at room temperature until the filling firms, at least 3 hours.

Chill butter and water aggressively for best results. Leftovers improve after 24 hours.