Prepare the pie crust according to directions, divide into two equal disks, wrap in plastic wrap and set in the fridge for at least 30 minutes (but up to 2 days), to firm up.

When you’re ready to make your pie, turn the dough out on a well floured surface and roll out into a large circle to about an ⅛th of inch thickness. Place the pie dish face down onto the dough circle and use a sharp knife to cut a border 2 inches wider than the pie dish.

Roll the dough over your rolling pin, until it’s fully wrapped around. Unroll the dough over the dish, centering it. Place in the fridge to chill while you make the filling.

While the pie crust chills, make the strawberry rhubarb filling. Place 1 cup of the strawberries and 1 cup of the rhubarb, in a small pot over medium heat. Cook until the rhubarb becomes soft, the strawberries start to break down the mixture has reduced to a jam like consistency, about 5 minutes.

Remove from the heat and stir in the salt, orange extract and vanilla extract. Mix well transfer to a bowl to cool slightly. Add the remaining fruit along with the sugar and cornstarch to the cooked down fruit and toss to combine. This combination of cooked and fresh fruit will keep your pie from getting too watery.

Transfer the filling into your bottom pie crust, using a wooden spoon or spatula to pat it into an even layer. Drop the small pieces of butter over the filling. Set aside.

Roll out the second disk of pie dough to make your top pie crust to the same size and thickness of the bottom crust. Roll the dough over your rolling pin and roll it over the filling, letting the overhang hang off the sides to match up with the bottom crust.

Pinch the two crusts together to seal. Roll the excess dough on the edges in and under towards the dish, like a sleeping bag. Use your fingers to press the dough, sealing it to create a thick outer crust.

Crimp the dough, making a “v” with two fingers one hand on the outside of the pie crust and the index finger of the opposite hand to make an indent in the pie crust. Repeat around the pie until the entire crust is crimped.

Use a sharp knife to cut vents into the top of the pie. This is essential so the pie is able to release steam.

In a small bowl whisk together an egg and a teaspoon of water. Use a pastry brush to brush the whole top of the pie crust all the way to the edges. Sprinkle with coarse sugar.

Bake at 375°F for 1 hour or until the filling has started to bubble and the crust is golden brown.*

Allow to cool before slicing and serving with vanilla ice cream. Devour!