Pie 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 (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. 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 circle that is 12 inches diameter. Cut strips ½- to 1-inch wide. Thread the strips over and under one another, pressing the edges into the bottom pie crust edges to seal. Trim off excess dough and crimp the edges with a fork, if desired.
• Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
• Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. The pie is done when the filling's juices are bubbling all around the edges.
• 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.