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Lattice Strawberry Rhubarb Pie

Serves: Makes 1 (9-inch) pie

Ingredients:

  • Perfect Pie crust: (this makes 2 recipes, enough for a pie shell with a lattice top)
  • 2½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 2 sticks (8 ounces) cold unsalted butter, cut into ½-inch cubes
  • 3 to 4 tablespoons ice water

  • Strawberry rhubarb filling:
  • 1 pound rhubarb, ends trimmed and sliced into ½-inch thick pieces
  • 2 cups stemmed and sliced strawberries
  • 1½ cups granulated sugar, plus 2 teaspoons for garnishing crust
  • ¼ cup cornstarch
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla bean paste
  • ¼ teaspoon kosher salt
  • 1 egg yolk
  • Whipped cream or vanilla ice cream, optional


Procedures:

A carefully woven lattice is the crowning glory of a summer pie, providing a tempting glimpse of the sweet fruit within through the slatted golden brown crust. The pie will keep at room temperature under a cake dome for up to 2 days. For longer storage, cover with plastic wrap and refrigerate. Reheat at 375°F for 15 to 20 minutes to warm the filling and re-crisp the crust.

For pie crust: Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas. Sprinkle ice water, a tablespoon at a time, over the flour mixture. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for 30 minutes before using.

You can make the dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freexe for 1 month. You will need two of this recipe for the lattice-top pie.

For the strawberry rhubarb filling: Combine all ingredients in a large mixing bowl, stir thoroughly.

Roll out one recipe of the pie dough. Transfer to a 9-inch pie pan and chill until ready to use. Firmly shape the other recipe of dough into a small rectangle, and then roll it into a 14- by 12-inch rectangle that is about ⅛-inch thick, trimming if necessary to reach the right dimensions. Carefully fold the dough rectangle into quarters, transfer it to a baking sheet, unfold and chill until ready to use.

Scrape the filling into the chilled pie shell. From the chilled rectangle of the dough, weave a lattice. Refrigerate the pie for 30 minutes but no longer than 1 hour.

Preheat an oven to 400°F and position an oven rack in the bottom third of the oven. In a small bowl, beat the egg yolk, then use a pastry brush to lightly glaze the lattice and outside edge of the pie crust. Sprinkle the top with 2 teaspoons sugar. Bake for 50 to 60 minutes, until the crust is golden-brown and the fruit is bubbling and tender (test with the top of a paring knife). Transfer to a cooling rack and allow the pie to cool for at least 20 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream.

Recipe developed for Sur La Table’s Cooking Classes

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