Make Crust

1. In the bowl of a food processor, add the flour, sugar, salt and butter and pulse the ingredients in 2-3 second intervals until the butter is in pea-sized pieces
2. Slowly add ice water while you continue to pulse the food processor. The dough should form and gather into a ball
3. Remove from food processor, separate into 2 equal parts, wrap each piece of dough with plastic wrap and refrigerate 1 hour

Make Filling

1. Combine all filling ingredients in a large bowl and toss to coat the strawberries and rhubarb with the sugar and flour evenly
2. Set aside for 10 minutes to macerate and develop juices

Roll Dough, Assemble & Bake

1. Preheat oven to 350º
2. Remove both pieces of dough from the refrigerator and dust work surface with flour
3. Beginning with the rolling pan in the center of the dough, roll forward once, then once in the opposite direction. Rotate the dough 90˚ and continue to roll using this method until the dough is about an 11½" circle. Repeat with the second piece of dough
4. Fit one piece of rolled dough into a 9" - 10" pie plate, draping the excess dough over the edges and smoothing the dough into the corners. Mound the filling on top
5. Using a fluted pastry wheel, cut the remaining sheet of dough into six 1½" strips
6. Beginning with the outside end of the pie, place a strip down over the pie, add the next strip in the opposite direction, repeat this process, folding back the strips to weave them over and under as you place them on the pie
7. Remove the excess dough from the edges leaving about an inch remaining. Tuck the top crust under the bottom crust and crimp it using your thumb and index finger
8. Brush a lightly-beaten egg over the top of the crust
9. Bake 45-55 minutes, or until the filling is bubbling and the crust is a deep golden brown
10. Cool at least 20-30 minutes before slicing and serving