1-Gathering and Prepping Ingredients: First, prepare the pie crust dough using a standard recipe think cold butter and flour mixed just right. In a bowl, mix 3 cups sliced rhubarb, 2 and a half cups chopped strawberries, one-third cup packed light brown sugar, one-third cup granulated sugar, one-quarter cup cornstarch, one-quarter teaspoon salt, 1 tablespoon orange juice, and half teaspoon pure vanilla extract. Set that aside to let the flavors mingle while you heat your oven to 400 degrees F.

2-Assembling the Pie: Roll out one disc of dough to a 12-inch circle and gently place it in your pie plate. Spoon in the filling, but leave any pooled liquid behind to avoid a soggy base, and dot it with 2 tablespoons of unsalted butter pieces. For the top, roll out the second disc to 12 inches, then cut it into strips for a lattice or use it whole with slits for steam. Seal the edges neatly to keep everything in place.

3-Baking and Cooling: Brush the top with the egg wash made from 1 large egg beaten with 1 tablespoon milk, and sprinkle on coarse sugar if you want that extra sparkle. Bake at 400 degrees F for 20 minutes, then lower the heat to 350 degrees F and bake for another 30-35 minutes. Cover the edges with foil after the first 20 minutes to stop them from browning too much. Once done, let the pie cool for 3 hours before slicing patience pays off for the best texture.