To begin, simply mix together the flour, salt, and sugar. Next, add in the cold pieces of butter and briefly mix them in. Lastly, while the mixer is turning, gradually add in the ice water, 1 tablespoon at a time until it all starts to stick together without crumbling apart. Take the dough out of the bowl and separate it into 2 equal balls. Wrap each ball in plastic wrap and place in the fridge for up to an hour.
While the dough is chilling, combine all pie filling ingredients and toss well. Let rest for 30 minutes to 1 hour.
Preheat oven to 375℉. Roll out dough, one ball at a time. Lightly grease your pie plate with butter & place your first rolled-out crust in the bottom. Fill the bottom crust with your strawberry-rhubarb mixture. Slice a few steam vents on top and create whatever artistic edge you’d like on your pie crust.
Brush the top with an egg wash (beat one egg and a splash of cream and brush it all over the top crust). The final step is to cover the top of the pie with a crazy amount of coarse sugar.
Bake for about 50 minutes or until crust is golden brown and filling is bubbling and thickened. Enjoy with a dollop of whipped cream or a scoop of your favorite vanilla ice cream!