Preheat oven to 400°F.

Roll out 1 chilled pie dough disc on a lightly floured work surface until dough is about ⅛” thick and about 12” in diameter.

Transfer dough to a 9” pie plate. Trim the edge of the dough so that there is about 1” overhang.

Fold the edges under and crimp with your fingers or a fork.

Put the pie plate in the freezer while you make the pie filling.

For the filling: In a medium bowl, toss together sliced strawberries, rhubarb, basil, balsamic vinegar, vanilla extract, brown sugar, granulated sugar, cornstarch and kosher salt. Gently toss to coat the fruit evenly. Set aside.

Roll out the 2^nd pie dough disc for the top of the pie. You can either cut into strips for a lattice pie crust or leave whole for a regular pie crust.

Take the pie plate out of the freezer and carefully spoon the pie filling into the pie plate.

Dot the pieces of butter on top of the filling.

Next, take the 2^nd rolled out pie dough and place on top of the pie. Brush with egg wash and sprinkle lightly with sparkling sugar. Cut slits in the top to form steam vents if you are leaving the top crust whole instead of doing a lattice crust.

Place pie onto a cookie sheet for baking and place in the oven.

Bake at 400°F for 20 minutes and then reduce temperature to 350°F for an additional 25-30 minutes, until the crust is golden brown and the filling bubbles.

Place on cooling rack and allow pie to cool for at least 3 hours before serving.