Strawberry Rhubarb Pie

Steps

1. 1

   Prepare the pie crust: In a food processor, combine flour, salt, and sugar; add butter and process until the mixture resembles coarse meal. Slowly stream in water while processing until the dough just comes together; do not overprocess.

2. 2

   Turn the dough onto a floured surface, gather into a ball, divide into two disks, wrap, and refrigerate for about one hour.

3. 3

   Roll one disk into a 12-inch circle. Transfer to a 9-inch pie pan, trim edges to 1/2 inch, and refrigerate the crust while you prepare the filling.

4. 4

   Roll the second disk into a 13-inch circle, cut into strips about 3/4 inch wide, place on a parchment-lined sheet, cover, and refrigerate for about 10 minutes.

5. 5

   Make the filling: In a large bowl, combine chopped rhubarb and strawberries. In a small bowl, mix cornstarch, sugar, and cinnamon.

6. 6

   Remove the chilled crust from the fridge. Sprinkle about 2 tablespoons of the sugar mixture over the bottom crust. Add the remaining sugar mixture to the fruit and toss to combine. Toss with lemon juice and dot with butter.

7. 7

   Fill the prepared crust with the fruit mixture.

8. 8

   Layout the lattice: place half the pastry strips across the filling, spacing about 1 inch apart. Weave in the remaining strips to form a lattice. Trim edges to leave a 1-inch overhang; seal and flute the edge.

9. 9

   Brush the lattice with milk and sprinkle with a little sugar.

10. 10

    Cover and refrigerate while the oven preheats to 400°F 204 °C · 400 °F · Gas 6 · High heat (205°C 205 °C · 401 °F · Gas 6 · High heat). Place a foil-lined baking sheet on a rack to catch spills.

11. 11

    Bake the pie on the hot baking sheet for about 35 minutes. If the edges brown too quickly, cover with a foil ring and continue baking for another 10 minutes, or until the crust is golden and the juices bubble.

12. 12

    Remove from the oven and cool on a wire rack for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream.

13. 13

    Leftovers can be refrigerated for up to 3 days. Reheat before serving. The pie can be frozen.