Pioneer Woman Strawberry Rhubarb Pie

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, chilled and cubed
• 6-8 tablespoons ice water
• 3 cups fresh strawberries, hulled and halved
• 3 cups rhubarb, chopped
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)
• 2 tablespoons turbinado sugar

Instructions

1. Preheat your oven to 425°F (220°C).
2. Prepare the Pie Crust: In a large mixing bowl, combine the flour, salt, and sugar. Add the chilled butter, cutting it into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just holds together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Make the Filling: In another large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Stir until well mixed and set aside for 15 minutes to let the flavors meld.
4. Roll Out the Dough: On a lightly floured surface, roll out one dough disc into a 12-inch circle. Gently transfer it to a 9-inch pie pan, trimming the excess dough around the edges. Roll out the second disc for the top crust.
5. Assemble the Pie: Pour the fruit filling into the pie crust, spreading evenly. Place the second dough circle over the filling. Trim any overhang, then crimp the edges to seal. Cut slits on top to allow steam to escape.
6. Optional Egg Wash: Brush the top crust with the beaten egg and sprinkle with turbinado sugar.
7. Bake in the preheated oven for 20 minutes. Then, reduce the temperature to 375°F (190°C) and continue baking for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
8. Allow the pie to cool for at least 2 hours before serving to set the filling.