Strawberry Rhubarb Pie

Face it.  Thanksgiving is coming.  And what's Thanksgiving without pie?  Get ready and start practicing with this one - my favorite pie.
Pie Crust:
3 cups white flour
1 stick butter, cubed and chilled in the freezer for 10 minutes
2 tsp sugar
2 tsp salt
6 Tbsp chilled ice water

1 egg plus 1 Tbsp water, whisked together
1 Tbsp coarse sugar

Filling:
3 cups chopped rhubarb
3 cups sliced strawberries
1/4 cup brown sugar
1/4 cup white sugar
1/4 tsp salt
1/4 cup cornstarch

2 Tbsp butter, diced

Chill the butter in the freezer for about 10 minutes.

Set out a bowl of water with ice cubes - this keeps the dough nicely chilled so it will be flakey.  Dust a clean counter with flour.

Pulse the flour, butter, sugar and salt together in a food processor until you get a coarse meal.

Slowly add the water, one tablespoon at a time and pulse to incorporate. Only add as much water to just form a dough that pulls together, sometimes only five tablespoons. Carefully remove dough from processor to the well-floured counter and consolidate into two disks. Wrap each disk in plastic wrap and refrigerate for at least half an hour.

Preheat oven to 400F. Meanwhile, toss filling together in a large bowl and allow to macerate while crust refrigerates. Stir every once in a while.

Remove dough disks to a well-floured counter and roll the first disk to a diameter big enough to over the base of a well-buttered 10-inch pie plate. Lay dough carefully on pie plate, overlapping the edges a bit. Tip the strawberry-rhubarb mixture into the pie plate and even out.

Dot with the 2 tablespoons butter. Roll the second crust out and lay over the pie. Use your fingers to crimp the two crusts together. Cut a few decorative vent holes in the top of the crust, and pain the crust well with the egg wash (but don’t allow egg pools to form).

Sprinkle with the granulated sugar. Place pie on a rimmed baking sheet.

Bake for about 45 minutes, checking and turning pie halfway through. Crust should be well browned and filling should be bubbling up through vent holes.

Makes one 10-inch pie.