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1
Position a rack in the center of the oven; preheat oven to 400F.
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2
In a large bowl, combine the strawberries, rhubarb, sugar, flour, vanilla, lemon zest, and lemon juice.
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3
Let stand for 10 minutes to allow the fruit to release its juices.
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4
Meanwhile, line a 9-inch pie plate with one of the piecrusts, gently pushing it into the edges of the pan.
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5
Use a slotted spoon to transfer the fruit into the piecrust.
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6
Lay the second dough on a work surface.
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7
Using a pastry wheel, sharp knife, or a pizza wheel, cut the dough into 3/4-inch-wide strips.
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8
Arrange half of the strips across the top of the pie, spacing them about 1/2 inch apart.
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9
Arrange the remaining strips across the top in the other direction, forming a lattice pattern.
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10
Fold the edges of the bottom crust up and over the ends of the strips.
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11
To flute the edges: Hold the thumb and forefinger of one hand against the outer edge and use the forefinger of your other hand to gently push the other side of the dough into the small gap between your finger and thumb.
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12
Repeat around the entire edge of the pie.
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13
In a small bowl, beat the egg white with 1 tablespoon of water.
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14
Brush the lattice strips lightly with the egg white wash and sprinkle with 1 to 2 teaspoons of sugar.
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15
Place the pie on a baking sheet.
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16
Bake for 10 minutes, then reduce the oven temperature to 350F.
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17
Bake until the pie is golden brown and the filling is bubbling in spots, about 55 minutes.
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18
Transfer to a cooling rack to cool.
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19
Serve with whipped cream.
