1large egg, lightly beaten with a splash of water or milk
Coarse sugar, optional garnish
Preheat oven to 425°F.
In a large bowl, combine strawberries, rhubarb sugars, cornstarch, orange juice, vanilla, salt and orange zest. Stir to coat and set aside.
On a floured surface, roll out your pie crusts to be at least 12" in diameter.
Place one of the crusts in a pie dish, pressing it snug against the dish and trimming the edges as needed.
Pour the filling into the prepared crust and place cubes of butter across the top (distributed as evenly as possible).
Place your other crust on top, trimming the edges and pressing it into the bottom crust to create a seal around the edge. Cut slits in the top to allow steam to escape.Note: If you want to get fancier with it, check out this post from Martha Stewart for some beautiful crust ideas.
Use a pastry brush and coat the top of the pie crust with your egg mixture, and top with coarse sugar (optional, but highly recommended).
Place the pie onto a baking sheet and bake for 15 minutes. Carefully add a pie shield to the top of the pie to avoid over-browning/burning.
Now turn down the temperature to 350°F and bake for an additional 35 minutes. Carefully remove your pie shield, and if you feel that you want it more brown you can bake longer for, checking on it every few minutes. You want the crust to be golden brown, not burned - so keep a close eye on it!
Place pie on a wire rack and allow to cool completely at room temperature - this will allow the filling to set and thicken. If you can't wait that long, just know you'll have a bit of a mess on your hands - but a delicious mess, no less.
Slice, serve with ice cream and enjoy!
Store in an airtight container in the fridge for up to 4 days.