Strawberry Rhubarb Pie

Step 1

To prepare pie crust, in a large mixing bowl combine flour, salt, and sugar. Stir with a fork or whisk to combine. Add the chilled butter. Using a pastry blender, cut butter into the dry ingredients until the butter is the size of a pea and the flour resembles a coarse meal. Having some visible pieces of butter will ensure a flaky crust. Drizzle the ice water over the dry ingredients in 2 tablespoon increments. Enough water has been added when taking a handful of the dough, it comes together. Too much water will make a tough crust. To help bring the dough together, transfer the dough to a work surface that has two large pieces of plastic wrap overlapping each other. Using the plastic wrap, bring the dough on top and press down with the wrap. This will keep your hands clean and bring the dough together. Fold the dough up and press down four times; this will create layers in the crust. Cut the dough in half and form each half into a disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least an hour.

Step 2

To make bottom crust, remove one disk from the refrigerator, and place on a floured work surface. With a rolling pin, roll the dough to approximately a 12-inch circle. Transfer the dough to the bottom of the pie pan by rolling up on the pin and rolling back out into the pan. Press dough into the pan and trim any uneven sides but leaving an inch of dough around the edge of the pan. Place bottom crust in the refrigerator while the filling is being prepared.

Step 3

To prepare the pie filling, in a large mixing bowl, add the rhubarb and strawberries and toss together to combine. Add the sugar, cornstarch, lemon zest, lemon juice, cinnamon, and vanilla extract. Using a rubber spatula, stir well to combine ingredients. Remove the pie dough from the refrigerator and pour filling into the prepared pan. Make sure all of the juices are scraped out of the bowl into the pan. Break the softened butter into a few pieces and place on top of the filling. Set prepared pan aside while the lattice top is made.

Step 4

To make the lattice top, remove the second disk of dough from the refrigerator and place onto floured work surface. With a rolling pin, roll the dough to approximately a 12-inch circle. Using a sharp knife or a pastry wheel, cut the dough into 1-inch strips. A pastry wheel that has a decorative edge will give the strips a decorative look but is not necessary. Take five of the strips and evenly place horizontally across the pie. The shorter pieces work well for the sides as well as the longer ones for the middle of the pie. With hands, fold back the first, third, and fifth strip of dough to the center of the pie. Place a long strip over pie perpendicular to the horizontal strips and that it is also touching the ones that are folded back. Now take the strips that were folded back and lay across the pie. Once that is done, fold back the second and fourth strip. Lay a second strip lengthwise, and the second and fourth strip will be unfolded and back over the pie. Repeat this same procedure for the one half of the pie making sure the strips are in an over/under fashion. Once that is completed, the left half of the pie can be done in the same way. Once this is done, pinch the strips that are over hanging with the bottom crust. Fold over the pinched edge of the dough. This will help seal and stabilize the edge. With the left and right knuckle, pinch the edge to make a flute. A fork can also be used to crimp and seal the edges. Place prepared pie in the refrigerator while the work area is cleaned up and oven is preheating.

Step 5

Preheat oven to 425°F. Remove pie from refrigerator and place on a sheet pan. In a small bowl, combine the egg and water and blend with a fork or small whisk. Using a pastry brush, brush the egg wash over all parts of the crust. Sprinkle the top with turbinado sugar. Bake for 15 minutes and then lower the oven temperature to 375°F. Bake for an additional 55 minutes, or until the filling looks clear and is bubbling. The starch will not be cooked all the way if the filling looks cloudy. A piece of foil may be placed over the pie while baking if the crust is browning too quickly. Once baked, remove pie from the oven and place on a cooling rack. Once at room temperature, chill the pie for at least two hours before serving.

Step 6

Once the pie has fully chilled and is set, using a sharp knife, cut into 8 slices.