Strawberry Rhubarb Pie

Instructions

1. 1

   Prepare the Pie Crust

   8 min

   Begin by placing flour, salt, and sugar into a food processor. Pulse the ingredients together until well combined, which should take about 15 seconds. Next, add in butter and continue pulsing until the mixture resembles coarse crumbs. Slowly pour in water while processing until the dough just comes together; be careful not to overwork it to maintain a flaky texture.

2. 2

   Chill the Dough

   1 min

   Once the dough is ready, shape it into a ball and cut it in half. Flatten each half into a disk, wrap them in plastic wrap, and refrigerate for approximately one hour. This chilling step helps to relax the gluten and firm up the fat, contributing to a tender crust.

3. 3

   Roll Out the Bottom Crust

   8 min

   Take one disk of chilled dough and roll it out on a lightly floured surface until you achieve a 12-inch (30 cm) circle. Carefully transfer this rolled dough into a 9-inch (23 cm) pie pan, ensuring it fits well. Trim any excess dough, leaving about a 1/2 inch (1.5 cm) overhang, and return the crust to the refrigerator to keep it cool.

4. 4

   Prepare the Lattice Strips

   8 min

   Using the second disk of dough, roll it out into a 13-inch (30 cm) circle on a floured surface. Cut this dough into strips that are 3/4 inch (2 cm) wide. Lay these strips on a parchment-lined baking sheet and place them in the refrigerator for about 10 minutes to firm up, making them easier to handle later.

5. 5

   Make the Filling

   5 min

   In a mixing bowl, combine strawberries and rhubarb. In a separate bowl, whisk together cornstarch, sugar, and cinnamon until evenly mixed. Take 2 tablespoons of this mixture and sprinkle it into the bottom of the chilled pie crust to help absorb excess moisture, then toss the remaining mixture with the fruit to coat thoroughly.

6. 6

   Assemble the Filling

   3 min

   Pour the prepared fruit mixture into the chilled pie crust, spreading it evenly. Drizzle lemon juice over the top to enhance the flavors, and add small pieces of unsalted butter evenly across the filling to enrich the taste as it bakes.

7. 7

   Create the Lattice Top

   8 min

   Arrange the chilled pastry strips over the fruit filling to form a lattice pattern, overlapping the strips as necessary. To finish, tuck the edges of the strips under the bottom crust to create a sealed border, and flute the edges for a decorative touch. Brush the lattice with milk and sprinkle a bit of sugar over the top for a nice finish.

8. 8

   Preheat and Bake the Pie

   2 min

   Set your oven to preheat at 400°F (205°C). Place a baking sheet lined with foil on the lower rack to catch any drips. Once preheated, place the pie in the oven and bake it for about 35 minutes. If the edges brown too quickly, cover them with foil and continue baking for an additional 10 minutes until the pie is golden brown and the filling is bubbly.

9. 9

   Cool and Serve

   1 min

   After baking, remove the pie from the oven and let it cool on a wire rack for several hours before serving. This cooling period allows the filling to set properly. Serve at room temperature, complemented by whipped cream or ice cream. Any leftovers can be stored in the refrigerator for up to 3 days or frozen for later enjoyment.