by JESSE SZEWCZYK
The flaky, buttery crust gives way to a tart and jammy filling, making for a not-too-sweet dessert that tingles every taste bud. Perfect on its own or with a scoop of vanilla ice cream.
Dice rhubarb and strawberries and place into a large bowl. Finely grate the zest of two lemons, then juice them.
Add sugar, light brown sugar, cornstarch, vanilla extract, and salt to the bowl. Toss to combine.
Pour the filling into a prepared pan with a pie dough crust.
Make a lattice top crust with a second pie dough.
Pinch the edges of the pie dough to seal the crust. Brush with an egg wash and sprinkle with sugar.
Bake the pie on a baking sheet at 350ºF for 50 to 55 minutes until filling is bubbling.
Transfer the pie to a wire rack and cool at least 2 hours before slicing.