Preparation

• Prepare my pie crust recipe through step 5.
• Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough into a 12-inch circle. Place the dough into a 9-inch pie dish, spoon the filling into the crust, leaving all of the excess liquid in the bowl. Dot the pieces of butter on top of the filling.
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a 12-inch circle, cut strips ½- to 1-inch wide. Arrange in a lattice pattern over the filling. Trim and crimp the edges.
• Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with coarse sugar, if desired.
• Place the pie onto a large baking sheet and bake for 20 minutes. Lower the temperature to 350°F (177°C) and bake for an additional 30-35 minutes. Use a pie crust shield if needed.
• Allow the pie to cool for 3 full hours at room temperature before serving. Cover leftovers tightly and store in the refrigerator for up to 5 days.