Strawberry Rhubarb Lattice Pie

In a large bowl, whisk together flour, sugar, and salt. Add the cold, cubed butter and cut it in with your fingertips or a pastry blender until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

In a large bowl, gently combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Set aside while you prepare the crust.

Preheat your oven to 200°C (400°F). On a lightly floured surface, roll out one disc of dough into a 30 cm (12-inch) circle. Carefully transfer the dough to a 23 cm (9-inch) pie plate, trimming any excess, leaving a slight overhang. Pour the fruit filling into the crust. Roll out the second disc of dough and cut it into 2.5 cm (1-inch) wide strips. Create a lattice pattern over the pie filling with the dough strips. Trim excess strips and crimp the edges to seal.

In a small bowl, whisk the egg with milk to create an egg wash. Brush the lattice top with the egg wash. Bake the pie at 200°C (400°F) for 15 minutes, then reduce the temperature to 175°C (350°F) and continue baking for another 40-45 minutes, or until the crust is golden brown and the filling is bubbling. If the top browns too quickly, loosely cover it with aluminum foil. Remove from the oven and let cool completely on a wire rack before slicing and serving.