|| Crust || Place 2 cups of the flour and salt in a food processor. Add cubed cold butter. Pulse until the butter pieces are bean-sized. Add the rest of the flour with one or two additional pulses to combine. 

In a small bowl, whisk cold egg yolk, ice water, and vinegar together. Add to the flour/butter mixture and pulse until combined.

Dump the mixture onto a well-floured surface and knead together. Add more flour as needed if dough is too sticky. Add more ice water (a little at at time) if it‘s too dry. Place in the fridge if the butter starts to soften. Do not over-knead.

When the dough has come together, cut in half, and roll each half into small disks. Cover disks with plastic wrap and set in the fridge to chill for 30 minutes.

Preheat oven to 400 degrees.

|| Strawberry Rhubarb Filling || Mix all of the ingredients for the filling together and let macerate (soften while steeping in the berry juices) while you roll out the dough.

Roll out one disk of dough and gently place over a pie plate, leaving approximately 1-inch of crust hanging over the edge of the pie plate. Spoon filling into crust. 

Roll out second disk of dough and place over the pie in preferred design (mine is a variation on a lattice crust). Tuck the edge of the pie crust under itself, brush with egg wash, and sprinkle with fine sugar.

Set pie on a baking sheet and bake in the oven at 400 degrees for 20 minutes. Reduce the temperature to 375 degrees and bake for an additional 35-45 minutes until filling has started to bubble.

Let cool 2-3 hours before decorating with organic flowers and serving with vanilla bean ice cream if desired.