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Macerate the strawberries with 1 cup of sugar for 2-4 hours, then strain.
Mix the drained strawberries and sliced rhubarb with ¼ cup of pastry flour, ½ cup of sugar, lemon zest, and 1-2 teaspoons of vanilla.
Line a pie dish with one disc of pie dough, add the strawberry rhubarb mixture, and top with a lattice crust made from the other disc of dough.
Brush the top crust with milk and sprinkle with granulated or caster sugar.
Bake at 400°F for 20 minutes, then reduce heat to 350°F, cover, and bake for an additional 50-60 minutes, removing the cover for the final 10 minutes.
Let the pie cool on a rack, and serve warm or cold.