• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
• 4 to 5 tablespoons cold water
• 2 cups rhubarb, washed and sliced
• 1 cup strawberries, washed, hulled, and sliced
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 egg mixed with 1 teaspoon water for glazing
For the pastry: In the work bowl or a food processor, combine the flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the water and process until the dough comes together. Turn out onto a lightly floured work surface and knead gently to form a ball. Divide in half, pat each into a thick, flat circle, cover with wax paper, and refrigerate 1 hour.
Preheat the oven to 425 degrees F.
For the filling: Roll out one round of dough between two sheets of lightly floured wax paper and fit it into a 9-inch pie pan. In a large bowl, combine the rhubarb, strawberries, sugar, and cornstarch. Spoon filling into prepared crust. Roll out the other round of dough between wax paper. For a lattice crust, cut into strips and lay over the filling to make a lattice, crimping the edges together firmly. For a top crust, lay round of dough over fruit, cut decorative steam vents near the center, and crimp edges together firmly. Brush crust with egg wash. Bake for 20 minutes, then lower the heat to 375 and bake for 30 more minutes, or until crust is brown and the fruit is bubbling. Serves 8.