Strawberry rhubarb pie

I have weird feelings about rhubarb. When it's raw, it's completely unpalatable and smells pretty awful. But by cooking it with the right amount of sugar/spices/other flavors, it totally transforms into this wonderful, uniquely tart taste. When I start to see rhubarb sold in the stores, I get excited because it means spring is here and warm weather will be coming soon since rhubarb is one of the first harvested food plants of the year. I decided to make strawberry rhubarb pie this week because, well, I love pie and the combination of rhubarb, strawberries, and sugar is heavenly. I compiled a few different recipes that I found online to come up with the following recipe. The orange zest added such a nice touch, as did the cinnamon and vanilla. I was lazy and didn't make my own pie crust...I just bought one of those Pillsbury pie crusts that you unroll out of the box.

1.  Preheat the oven to 425 degrees.
2.  Unroll one pie crust and place it in an ungreased 9 inch pie pan.
3.  In a large bowl, combine the following:

• 3 cups chopped rhubarb
• 2 cups quartered strawberries
• 1 cup sugar
• 1/4 cup flour
• 1 teaspoon orange zest
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon

4.  Spoon this mixture into the prepared pie crust.
5.  Dot the top of the mixture with 2 tablespoons cubed butter.
6.  Using your fingertip or a pastry brush, wet the edges of the bottom pie crust with some water, milk, or beaten egg. This will allow the upper crust to adhere to the upper crust.
7.  Unroll and lay the second pie crust on top of the mixture. Press the edges of the pie together so the two layers of pie crust blend together.
8.  Cut slits in the top crust to let the steam escape while it's baking. You can also make a lattice top, if you like.
9.  Beat 1 egg in a small dish and brush the top of pie crust with the egg wash.
10.  Bake the pie at 425 degrees for 15 minutes.
11.  Then turn the temperature down to 375 degrees and bake for another 35-40 minutes.
12.  If you can wait, let the pie cool before you slice it so the juices have time to congeal.