Lattice-topped Strawberry-Rhubarb Pie
When strawberries and rhubarb are at the peak of freshness, buy some, if only to make this pie. Be mindful of adding water slowly to the dough to achieve flaky perfection. Depending on the room temperature and humidity, the dough may need less or more water than the recipe calls for.
Recipe information
Yield
Makes 8 servings
Ingredients
For crust
For filling
Preparation
Make crust
Step 1
Combine the flour, sugar, and salt in a food processor. Using on/off pulses, cut in the shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather the dough into a ball; cut in half. Flatten each half into a disk. Wrap separately in plastic; refrigerate until firm, about 1 hour.
Make filling
Step 2
Preheat the oven to 400°F. Combine the fruit, sugars, cornstarch, cinnamon, and salt in a large bowl. Toss gently to blend.
Step 3
Roll out one dough disk on a floured work surface to a 13-inch round. Transfer to a glass pie dish. Trim the excess dough, leaving a 3/4-inch overhang.
Step 4
Roll out the second dough disk on a lightly floured surface to a 13-inch round. Cut into 14 (1/2-inch-wide) strips. Spoon the filling into the crust. Arrange 7 dough strips atop the filling, spacing evenly. Form a lattice by placing the remaining dough strips in opposite directions atop the filling. Trim the ends of the dough strips even with the overhang of the bottom crust. Fold the strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Step 5
Brush the glaze over the crust; transfer the pie to a baking sheet. Bake 20 minutes. Reduce the oven temperature to 350°F. Bake the pie until golden and the filling thickens, about 1 hour 25 minutes. Transfer the pie to a rack and cool completely.
Do ahead
Step 6
The CRUST can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.
