Make the pie dough. Assemble according to the directions in this recipe, divide into two discs, then wrap each one in saran wrap and chill in the fridge.

Make pie filling. Stir together the rhubarb, strawberries, sugar, cornstarch, lemon juice, zest and salt in a large bowl until well combined.

Roll out dough for pie pan. On a floured work surface, roll out one of the discs of chilled dough into a circle about 13 inches in diameter. Carefully place the dough into a pie dish, you can use a roller pin to transfer the dough easier. Gently press the dough with your fingers. Keep in the refrigerator while you prepare the top of the pie.

Roll out dough for lattice topping. Roll the second disc into a 13” circle and cut it into even strips, you will need 8 long and 4 shorter ones.

Add filling. Remove the pie pan from the fridge and transfer the fruit filling to the crust. Leave the juice in the bowl.

Assemble lattice topping. Using the strips of dough make a lattice top. Weave strips over and under each other in a criss-cross shape. Trim ends of dough strips even with overhang of bottom crust, then fold under and crimp edges together.

Chill and prep oven. Refrigerate pie 30 minutes (or freeze 15 minutes) while preheating oven to 400 degrees F

Add egg wash. Whisk together one egg and 1 tbsp water. Brush the crust with egg wash and sprinkle it with sugar.

Bake. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F and bake for an additional 45-50 minutes. Pie is done when the crust is golden brown and the filling is bubbling.

Cool. Allow the pie to cool for 3 hours at room temperature before serving or overnight in the fridge.