Strawberry Rhubarb Pie

Crust
Makes enough for one 9" pie with lattice top

1 1/2 c flour
3/4 tsp salt
9 Tbls butter, cubed and frozen
3 Tbls shortening, frozen
6 Tbls water, cold

To make the pie crust, combine the flour and salt in a medium-sized bowl. Add the frozen butter and shortening, then cut in using two forks, a pastry blender, or your hands. Continue working in the butter and shortening until the mixture resembles coarse meal. Add just enough water to bring the dough together and knead a few times to ensure that the flour is evenly moistened. Divide the dough into two portions: one should be 1/3 of the mass and the other 2/3. Press into disks, wrap in plastic wrap and refrigerate at least 30 minutes or up to two days.

When ready to roll, dust your counter with flour. Remove the larger portion of the dough from the fridge and let rest on the counter for 5 minutes to allow it to warm and become more manageable. Roll the dough into a circle large enough to fit your 9" pan and transfer to the pan by rolling the dough around your pin and draping it over the top. Trim so there is about 1" of overhang.

Roll the remaining dough into a 10" x 10" rectangle and cut ten 1"x10"
strips out of it. Set aside while you prepare the filling.

Filling

4 c chopped rhubarb
4 c quartered strawberries
3/8 c sugar
1/4 c + 1 Tbls flour
1/2 tsp salt

To make the filling, combine all ingredients in a large bowl, tossing well to coat. Pour into prepared crust. Top with strips of pie crust, arranging in a lattice pattern. Fold overhang over the lattice and crimp. Place pie in freezer.

Finishing

1 egg, beaten
Sanding sugar

Heat your oven to 450F. When it has come to temperature, remove the pie from the freezer. Brush all exposed crust with the beaten egg and sprinkle liberally with sanding sugar. Cover with aluminum foil and bake for 30 minutes. Reduce heat to 350F, remove the foil and bake 40-60 minutes longer or until the pastry is well-browned and the filling is bubbling.
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