Classic Strawberry Rhubarb Pie

Combine cornstarch and 1 tablespoon of water in a bowl, stirring until they are fully incorporated. Add rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract to the mixture, stirring until they are well combined. Allow the mixture to sit for 30 minutes.

Preheat your oven to 425 degrees F (220 degrees C). Place the bottom crust into a 9-inch pie dish. Roll out the remaining crust into a 10-inch circle on a surface dusted with flour, and set it aside.

Combine the filling ingredients again, stirring until they are well incorporated. Pour the mixture into the prepared pie dish. Cut the remaining crust into 1-inch wide strips, using a pastry cutter to create a decorative edge. Moisten the rim of the filled pie dish with a small amount of water, and place two of the longest strips in a cross pattern in the middle of the pie. Continue adding strips, alternating horizontal and vertical patterns as you go, weaving them together as you add each one. Press the strips down onto the edge of the bottom crust to seal, and trim the top crust strips neatly. In a small bowl, beat an egg white with 1 teaspoon of water and brush the entire lattice top with the beaten mixture. Sprinkle a small amount of turbinado sugar over the lattice top. Wrap strips of aluminum foil around the edges of the pie.

Bake the pie in a preheated oven for 15 minutes; reduce the heat to 375 degrees F (190 degrees C), and bake until the crust is golden brown and the filling is bubbling, 40 to 45 more minutes. Remove the aluminum foil for the last 10 minutes of baking time. Allow the pie to cool completely before serving.