3 cups all-purpose flour
1/4 cup sugar
pinch kosher salt
2 sticks unsalted butter, cut into cubes
2 egg yolks
1/4 cup ice water
1 1/2 cup sugar
3/4 cup all-purpose flour
1/4 teaspoon nutmeg
1/2 teaspoon ground cinnamon
5 cups strawberries, hulled and halved
3 cups thinly chopped rhubarb
1/2 stick unsalted butter, cut up
1 egg, plus a tablespoon of water
1 tablespoon sugar
Preheat oven to 375 degrees F.
To make the pie crust, pulse the flour, sugar and salt together in a food processor. Add the butter and pulse together until the dough resembles cornmeal. Add the yolks and ice water and pulse again until the dough pulls together. Split the dough into two, wrap in plastic wrap, then rest in the refrigerator for 30 minutes.
Roll both balls of dough out on a lightly floured surface into 12-inch circles. Roll one up onto the rolling pin and lay it inside a 10-inch deep pie pan pressing the dough into the edges of the pan. Do not trim the excess dough. With the other circle of dough, cut it up into strips to make a lattice on the top of the pie. Set both in the refrigerator to rest while you make the filling.
In a large mixing bowl, combine sugar, flour, cinnamon and nutmeg. Fold in butter cubes and add strawberries and rhubarb. Pour mixture into pie shell and create a lattice on top with the strips of pie crust. Pinch edges of pie, all the way around then brush the top with egg wash and sprinkle with sugar. Set the whole pie dish on a roasting tray (to catch any drips) and bake for 1 hour and 15 minutes. Tent the edges with foil if the crust begins to get too brown. Allow to cool for 30 minutes before serving.