Step 1: Make the Pie Dough

• In a mixing bowl, whisk together flour, sugar, baking powder, and a pinch of salt.
• Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Gradually add cold water one tablespoon at a time until a soft dough forms.
• Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat the Oven

• Preheat your oven to 425°F (220°C).
• Line a baking sheet with foil or parchment to catch any bubbling fruit juices.

Prepare the Filling

• In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, and cornstarch.
• Toss gently to coat all the fruit evenly.
• Let sit for 10–15 minutes to allow the juices to start releasing.

Assemble the Pie

• On a lightly floured surface, roll out one dough disc into a circle large enough for a 9-inch pie dish.
• Carefully transfer to the dish and press in gently without stretching.
• Pour the fruit filling evenly into the prepared crust.

Add the Top Crust

• Roll out the second dough disc and place over the filling.
• Trim excess dough and crimp the edges to seal.
• Cut a few small slits in the top to allow steam to escape.
• (Optional: Brush with egg wash and sprinkle with sugar for a golden, glossy finish.)

Bake

• Place the pie on the prepared baking sheet and bake for 45–50 minutes, until the crust is golden brown and juices are bubbling.
• If the edges brown too quickly, cover them with foil.

Cool and Serve

• Let the pie cool for at least 2 hours to allow the filling to set.
• Serve warm or at room temperature with vanilla ice cream or whipped cream.