Line a shallow bowl with parchment paper. Set aside.

In a stainless steel pan, cook the butter over medium heat for 10-12 minutes, or until there are medium brown butter solids and the butter smells nutty. Scrape the butter into the bowl and chill in the freezer until firm, about 1 hour.

Once completely frozen, remove the parchment paper and cut the butter into cubes. Place it back in the freezer until ready to use.

In a stand mixing bowl, combine the flour and salt. Then add the cubed browned butter. Mix the butter on low speed until small, pea-sized pieces remain, and it resembles coarse sand, about 3 minutes.

Measure out the water and vinegar into a cup, then add ice. Stir to melt some of the ice and chill the water.

With the mixer running on low, drizzle the ice water into the bowl by the tablespoon. You will need about 10-15 tablespoons of water. When the dough starts to clump around the paddle, stop mixing. It should feel moist and soft, but not sticky.

Divide the dough into two rounds. Wrap each one in plastic wrap and roll them into flat round discs. Each disc should hold about 335 grams of dough. Chill in the fridge for at least 1 hour.

Preheat the oven to 425 F/218 C.

Take one disc of dough from the fridge and place it on a lightly floured surface. Lightly dust the top of the dough and your rolling pin with flour.

Start from the center and work your way out in all directions, turning the dough with your hands as you go. Between passes of the rolling pin, rotate the pie crust and even flip it, to make sure it’s not sticking to your work surface. Sprinkle on a little more flour if it’s sticking.

Roll it into a circle about ⅛ inch thick and 12” in diameter. Roll it up onto your rolling pin and transfer it to a 9” metal pie pan. Always be gentle with your pastry dough. You don’t want it to tear. Chill in the fridge while you roll out the second disc.

Roll the second disc in the same way, to an ⅛ inch thick round. Cut out 1 inch strips and transfer them to a parchment-lined baking tray. Chill the lattice in the fridge while you make the filling.

In a large bowl, combine the strawberries, peaches, sugar, lemon juice, lemon zest, cornstarch, and salt. Pour the filling into the pie dish, leaving all of the excess liquid in the bowl. The extra liquid is not needed and should be discarded.

To make the lattice, arrange the vertical strips on the top of the filling. Pull back every other strip to the middle of the pie. Lay one strip down horizontally, then bring the vertical strips back down. Repeat this until the entire lattice is complete.

Trim the excess dough to the very edge of the pie dish, tucking the bottom crust over the lattice pieces. Crimp the edges with your knuckles.

Brush the top crust of the pie with the egg wash. Sprinkle with turbinado sugar.

Place the pie on a rimmed baking sheet. Bake for 25 minutes. Without opening the oven, decrease the heat to 350 F/180 C and continue baking for another 40-50 minutes. Cover the top with foil if the crust starts to get too brown.

Let the pie cool on a wire rack for at least 4 hours at room temperature before serving. This allows the filling to thicken up and make it easier to cut. Serve with ice cream and enjoy!