Strawberry Rhubarb Pie

Prepare the pie crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the filling: In a large bowl, combine the rhubarb and strawberries. In a separate small bowl, whisk together the sugar, cornstarch, orange zest, and lemon juice. Pour the dry mixture over the fruit and gently toss to coat.

Assemble the pie: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges as desired. Pour the fruit filling into the crust. Dot the top with the small pieces of butter.

Roll out the second disk of dough. You can place it as a solid top crust, cutting vents, or cut it into strips for a lattice top. Place the top crust over the filling. Trim and crimp the edges to seal. Brush the top crust with the beaten egg wash and sprinkle with turbinado sugar.

Bake the pie: Preheat oven to 400°F (200°C). Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust edges start to brown too quickly, cover them with foil or a pie shield.

Cool the pie completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.