In a food processor, pulse flour, salt and baking powder until well blended.

Add butter cubes and cream cheese chunks. Pulse until butter and cream cheese breaks down into pea-sized pieces.

Add vinegar and 2 tablespoons ice water.

Pulse until mixture begins to form a crumbly dough. If dough seems too dry and crumbly add more water starting with 1 more tablespoon. If needed, add additional water until dough comes together.

Pour mixture into a large bowl and gather into a ball of dough. Wrap dough in plastic wrap, pressing it into a disc and chill for approximately 1 hour.

In a large bowl, combine rhubarb, strawberries, sugar, tapioca and zest. Mix well. Allow to sit for 10-15 minutes.

Preheat oven to 400° Fahrenheit.

Using a dough cutter, divide pastry in half. Rewrap the remaining dough and place back in refrigerator.

On a well-floured work surface, using a rolling pin, roll dough out into a 10-inch diameter circle.

Fold dough in half and then into quarters. Gently lift it and place it into a 9 inch pie plate. Gently unfold the pastry back into a circle and press it gently into the pan. Trim edges of crust with a small knife leaving a ½ inch edge hanging off all around.

Pour the filling evenly into the crust.

Using a pastry brush, lightly egg wash all around the edges of the crust.

Roll out remaining half of dough onto a well-floured work surface, but this time rolling it into a 10 ½ inch diameter circle. Brush off any excess flour. Fold circle in half and then in quarters.

Gently transfer pastry on top of filling and unfold.

Press top and bottom edges together and crimp as desired. Using a small, sharp knife make 3-4 decorative slashes to allow steam to escape.

Egg wash top and edges of pie and sprinkle all over with turbinado sugar.

Place pie on a foil lined sheet pan.

Bake for 20 minutes, then reduce temperature to 350° Fahrenheit and bake for 45-50 more minutes or until filling bubbles up through the holes and crust is nice and brown. Lightly cover the top of the pie with foil if it gets too dark while baking.

Cool completely on sheet pan before serving to get a cleaner slice.