Steps to Make Rhubarb Pie

• In a large bowl, combine the rhubarb and strawberries with the granulated sugar. Let sit for about 1 hour.
• In a small bowl, whisk together cornstarch, pectin, and kosher salt until well combined.
• Roll out one disc of pie dough into a circle approximately 14 inches in diameter. Transfer to a 9-inch pie plate and refrigerate to chill.
• Roll the second dough disc and place it on a baking sheet, cover with plastic wrap to chill.
• Fill a large bowl with cold water and ice for an ice bath.
• After an hour, drain the fruit mixture using a colander. Save 6 tablespoons of juice and discard the rest.
• In a large pot, combine rhubarb, strawberries, vanilla paste, and strawberry jam. Cook over medium heat for 2 minutes.
• Sprinkle in the cornstarch mixture and stir constantly until thickened, about 1 minute.
• Add reserved liquid and simmer for 2 more minutes. Remove from heat and cool in the ice bath for about 30 minutes.
• Preheat oven to 425°F (220°C).
• Pour cooled filling into the prepared pie shell. Top with second piece of dough or create a lattice pattern.
• Chill the pie in the freezer for 15 minutes. Brush the top with beaten egg.
• Bake for 15 minutes at 425°F, then reduce to 375°F (190°C) and continue baking for 45-55 minutes.
• Let cool completely for 4 hours before serving.