Half or quarter strawberries. (depending on size, not too small)
Cut rhubarb in about 1 cm piece and mix with strawberries in a bowl.
In another bowl, the white and brown sugar, cornstarch, vanilla and salt.
Roll out one part of the pie crust dough on a floured surface and put in pieform.
Mix sugar-mix in the strawberry-rhubarb-mix.
Spread filling evenly on pie crust.
Roll out second pie crust on a floured surface.
Cut out 10 stripes.
Put 5 stripes vertical on the pie. (longer stripes in the middle, shorter on side)
Fold back each second stripe to the middle and put one stripe horizontal. Fold the stripes down again.
Then fold back the stripes that were previously down and put another stripe horzontal and so on.
There must be 5 stripes vertical and 5 horizontal. (Longer stripes in the middle, shorter to the sides.
Fold in the ends of the stripes. (between form and pie)
Flute the edges.
Mix egg yolk and milk and brush on the striped top.
Sprinkle brown sugar on top.
Bake in preheated oven at 200° C for about 60 minutes on the lowest rack.
Place baking paper on the bottom of the oven in case the sauce drips.
If it gets too brown quickly, cover the pie with an aluminum foil after about 40 minutes.
The pie is ready when the the sauce bubbles.
Leave to cool completely. (2 hours or longer)