To make the crust, place the flour and salt in a large bowl.

Add the butter in cubes and using a pastry cutter, mix the butter into the flour to create crumbs.

Add the ice water in small amounts until the dough forms a ball and sticks together.

Wrap in plastic wrap and place in the refrigerator while making the filling.

Wash and slice the rhubarb into thin slices, about ½” thick and add to a large bowl.

Wash and slice the strawberries.

Add the lemon zest and mix.

Add the cornstarch and stir to coat each piece of fruit.

Add the sugar, brown sugar, cinnamon, vanilla and salt and stir well.

Preheat the oven to 350 degrees.

Divide the pie dough into 2 equal sizes. Roll out the pie crust on a large flat surface, lightly dusted with flour until you have a circle roughly 2-3” larger than the pie tin.

Place the crust in the pie tin and let the edges drape over until later.

Spoon the filling in the middle of the pie and add slices of butter on top.

Roll the remaining half of the pie dough into a large rectangle.

Cut large stripes, roughly 2” wide and lay the strips over the top of the pie, weaving them into a basket style weave. Once all the strips are done, trim and crimp the edges of the pie.

Beat the egg and brush it over the entire top of the pie.

Place the pie on a baking tray and bake for 45-50 minutes, until the top is golden brown. (if the edge of the crust gets too dark, cover with foil).

Allow the pie to cool to room temperature before slicing.