Liberally flour your rolling pin and work surface. Roll out the first disk of dough and place it over your 9-inch pie dish. Press it onto the bottom of the pie dish and up the sides.

In a medium bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon, pink peppercorns and vanilla. Toss until the fruit is thoroughly combined. Pour the filling into the pie crust and set aside.

Roll out the second disk of dough. To make a lattice like I did, use a ravioli cutter to cut thin strips. Weave a lattice on the top and using the tines of a fork, seal up the edges. Using a pair of scissors, trim the sides of the pie and transfer it to the freezer to chill for 3 to 4 hours.

When you’re ready to bake the pie, preheat your oven to 400 degrees F. Place the pie on a baking sheet and brush the pie crust with egg wash. Bake for 20 to 30 minutes and then turn the heat down to 350 degrees F. Bake for an additional 30 minutes, until evenly golden brown. At any time, if your pie gets too brown, you can create a tent using foil. I usually end up tenting the edges with foil—be careful, it’ll be hot! Allow the pie to cool for 2 to 3 hours so it can set. Slice it up and serve!