Strawberry Rhubarb Pie

1. Make crust. Place flour, sugar, and salt in bowl. Whisk together.
2. Dice butter and place into flour mixture. Using a pastry knife, cut butter into flour until it resembles coarse meal.
3. Using a pastry fork (or continue using the pastry knife) add 1/2 cup of the ice cold water into mixture and combine. Continue adding water 1 tablespoon at a time until dough just comes together. You may not need the full cup of water.
4. Cut the dough in half and cover the 2 disks in plastic wrap. Before rolling out the crust, place dough in fridge for 1 hour, or place in freezer for 15 minutes to chill. This will make the dough easier to work with.
5. Make strawberry rhubarb filling. Combine all ingredients in bowl, mix, and set aside.
6. Roll half of the pie crust dough out on a well floured surface large enough to overhang in a pie dish. Fold the dough in fourths and transfer to pie dish. Place in freezer for 5 minutes if it gets too warm.
7. Pour strawberry/rhubarb mixture into pie dish.
8. On a well floured surface, roll out second disk of dough. Using a pastry wheel, cut dough in strips, about 3/4″ wide. Place 5 strips across, using the longer strips in the middle and the shorter strips on the end. Think back to your childhood craft days, and create a lattice with the dough placing 5 more strips in the opposite direction. Over, under, over, under.
9. Seal the edges of the dough by folding over the edge. I use a bit of cold water to help smooth things out. Create a decorative edge with your pointer finger and thumb held together pushing the dough in with your thumb. And repeat. Clear as mud? See photo if needed. A forked edge works nicely as well.
10. Whisk together one egg and a teaspoon of cream. Brush over the top of the crust and sprinkle with turbinado.
11. Place pie in freezer for 20 minutes. This helps the dough to hold its shape when it goes in the oven. Preheat oven to 400°F. Bake for 20 minutes. Lower the temp to 335°F and continue baking for 40 minutes. Once crust begins to brown, cover with foil.
12. Allow pie to set up for at least an hour before serving.