Strawberry Rhubarb Pie: My Secret to Perfect Tartness

Ingredients

• 2 ½ cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) salt
• 1 cup (226g) unsalted butter, very cold, cut into small cubes
• 6-8 tablespoons (90-120 ml) ice water
• 4 cups (400g) fresh rhubarb, cut into ½-inch pieces
• 4 cups (500g) fresh strawberries, hulled and quartered (or halved if small)
• ¾ cup (150g) granulated sugar, plus more for sprinkling
• ¼ cup (30g) all-purpose flour
• 2 tablespoons (30ml) lemon juice
• 1 teaspoon (5ml) vanilla extract
• ¼ teaspoon (1.25ml) ground cinnamon (optional)
• 1 large egg, beaten (for egg wash)