Preparation

• Preheat your oven to 375°F (190°C) to prepare for baking the pie.
• In a large mixing bowl, combine flour and salt. Add diced butter and mix using a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough holds together. Divide the dough in half, shape into discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
• In another mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, and cinnamon. Mix well to coat the fruit evenly. Let sit for 15 minutes to allow the flavors to meld and juices to release.
• Remove one dough disc from the refrigerator. On a lightly floured surface, roll it out to fit your 9-inch pie plate. Transfer the rolled dough to the pie plate and trim the edges to leave a 1-inch overhang.
• Pour the fruit filling into the prepared pie crust, spreading it evenly. Dot the top of the filling with small pieces of butter.
• Roll out the second dough disc and cut it into strips. Arrange the strips over the filling in a lattice pattern. Trim excess dough and crimp the edges to seal.
• Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
• Let the pie cool on a wire rack for at least one hour before slicing. This allows the filling to set and makes serving easier.
• Serve the pie warm or at room temperature, ideally accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.
• Store any leftovers in the refrigerator, covered. The pie can be kept for up to 3 days, maintaining its freshness and flavor.