A classic summer dessert combining sweet strawberries and tart rhubarb in a flaky, buttery pie crust.

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Preheat the oven to 400°F (200°C).
In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, salt, lemon juice, and vanilla extract. Mix well and set aside.
Place one pie crust in a 9-inch pie dish and press firmly against the bottom and sides.
Pour the fruit mixture into the crust and dot with butter pieces.
Top with the second pie crust. You can make a lattice pattern or lay it flat. Seal the edges and crimp if desired.
Brush the top crust with the beaten egg and sprinkle with coarse sugar if using.
Place the pie on a baking sheet to catch drips and bake for 20 minutes.
Reduce oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until crust is golden and filling is bubbling.
Let the pie cool completely before slicing to allow the filling to set.

For best results, use fresh rhubarb and strawberries.
The pie can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.