• Preheat oven to 180°C (375°F) or 160°C (320°F) fan-assisted oven.

Make the Strawberry Rhubarb Pie Filling

• Rinse the fresh fruit, slice or quarter the strawberries, and chop the rhubarb into 1/4" pieces.
  
• Place the strawberries and rhubarb in a bowl and sprinkle over the sugar and flour. Stir well and set aside.
  

Make the Pie Pastry*

• Place the flour and salt in a large bowl. Cut the butter into it using a pastry cutter or crisscrossing two butter knives. Keep cutting until the particles are the size of large breadcrumbs.
  
• Sprinkle the cold water over the dough and toss it together using a fork. Keep tossing until all the flour is moistened and the pastry almost cleans the side of the bowl. You can add 1 or 2 more TBSP of water if you think it's needed. The dough should hold together well and not feel sticky (too much water) or too crumbly (not enough water).
• When ready, gather the pastry into a ball and then cut it into two equal parts. Shape into two rounds. You can now chill the pastry for fifteen minutes if you have time. Doing this helps make the dough easier to work with and reduces dough shrinkage while baking.
  

Create the Bottom Crust

• On a floured surface, roll one of the balls of pastry (or half of the purchased pastry) out into a circle about two inches larger than the upside-down pie dish.
• Place the dough into your pie dish and press it into any edges and around the top of the dish. The easiest way is to roll the pastry up onto the rolling pin. Then unroll it over the dish and tuck it in.
  
• For tarts, trim the edge of the pie flush with the outer edge of the pie dish. I use a pair of scissors to just cut around the edge. If you'd like a proper pie crust, trim the dough so that it overhangs the edge of the dish by about half an inch. Press it against the outside edge of the dish with your fingers.

Finish Making the Pie

• Next, pour the strawberry rhubarb pie filling inside the pie dish.
  
• Re-flour your worktop and roll out the second round of dough to create the pie's top crust. Roll it out about an inch wider than the pie pan.
• There are many ways to create a pie's top crust but the photos in this piece are of a lattice top. If you'd like to go with another type, feel free to add your own personal flair.
  
• Cut the dough into ten strips about 1/4 to 1/2 inch thick. Lay five of them in one direction over the pie, spacing them out equally. Laying the other in the opposite direction can be as easy as just laying them on top of the first five. If you'd like to have a woven lattice effect, though, pull back alternate strips of the first layer - the first, third, and fifth one - and then lay a strip over the ones you didn't pull back. Then pull those strips back over and repeat. This time, pulling the other strips back (2 and 4). I think the photo will be of use here in helping illustrate.
  
• When you're happy with how the top crust or lattice design looks, finish off the edges of the pastry. All I've done is crimp it together using a fork - dipping the fork each time in flour to help it not stick.
  
• To give the pie crust a beautiful golden colour, you next need to brush all the exposed pastry with beaten egg. Just whisk an egg up in a bowl and brush it on lightly.
  
• Bake the pie for 50-55 min on the lowest rack of your oven and allow to cool completely before serving. This dish is simple and is perfectly paired with a dollop of cream, warm custard, or vanilla ice cream, but you can enjoy it plain too.