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1
Combine the flour, salt and butter in a large bowl.
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2
With a bench scraper or pastry cutter, cut the butter into the flour until it forms pea-size chunks.
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3
Slowly add the ice water, folding it into the flour until it comes together in a dough; be mindful not to overwork the dough.
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4
If the dough is too dry, add another tablespoon of water at a time.
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5
Turn the dough out onto a lightly floured work surface.
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6
Divide in half and form into disks.
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7
Wrap the two disks in plastic wrap and refrigerate for at least 30 minutes to let the dough rest.
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8
Preheat the oven to 425 degrees F.
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9
Roll out one of the disks into a 12-inch round on a lightly floured work surface.
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10
Roll it up onto the rolling pin and carefully transfer to a 9-inch pie plate.
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11
Gently press the bottom crust into the plate with your fingers.
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12
Leave the edges untrimmed.
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13
To the bottom crust, add the rhubarb, strawberries, sugar, cinnamon, flour, salt, lemon juice and vanilla.
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14
Dot with pats of the butter.
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15
On the same lightly floured work surface, roll the second disk of dough into a 12-inch round.
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16
Lay the top crust over the pie and crimp the edges.
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17
Brush the top crust lightly with milk and sprinkle with granulated sugar.
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18
Cut vent holes in the center.
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19
Bake for 20 minutes; lower the temperature to 375 degrees F and bake for another 45 to 60 minutes, or until the filling is bubbling.
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20
Cool completely before serving to allow time for the filling to set up.
