Strawberry Rhubarb Pie

Steps

1. 1
   Step 1:

   Place the flour, salt, and 2 tablespoons sugar in a food processor and process until combined.

2. 2
   Step 2:

   Add 1 cup butter and process until the mixture resembles coarse meal, about 15 seconds.

3. 3
   Step 3:

   Pour 1/4 cup water through the feed tube in a slow, steady stream until the dough just holds together when pinched; add more water if necessary. Do not process for more than 30 seconds.

4. 4
   Step 4:

   Turn the dough onto a work surface, gather it into a ball, divide it in half, and flatten each half into a disk.

5. 5
   Step 5:

   Wrap the disks in plastic wrap and refrigerate for about 1 hour.

   1 h
6. 6
   Step 6:

   Roll one chilled dough disk on a lightly floured surface into a 12-inch circle, lifting and turning it a quarter turn as you roll from the center outward.

7. 7
   Step 7:

   Fold the dough in half, transfer it to a 9-inch pie pan, brush away excess flour, trim the overhang to 1/2 inch, cover, and refrigerate.

8. 8
   Step 8:

   Roll the second dough disk into a 13-inch circle and cut it into approximately 3/4-inch strips with a pastry wheel or pizza cutter.

9. 9
   Step 9:

   Arrange the strips on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for about 10 minutes.

   10 min
10. 10
    Step 10:

    Place the cut strawberries and rhubarb in a large bowl. In a small bowl, combine the cornstarch, 150g sugar, and ground cinnamon.

11. 11
    Step 11:

    Remove the chilled pie crust and sprinkle about 2 tablespoons of the sugar mixture over the bottom. Add the remaining sugar mixture to the fruit and gently toss to combine.

12. 12
    Step 12:

    Pour the fruit mixture into the pie shell, sprinkle with lemon juice, and dot with unsalted butter.

13. 13
    Step 13:

    Starting at the center, arrange half the pastry strips about 1 inch apart over the filling, using the longest strips in the center and shorter strips at the edges.

14. 14
    Step 14:

    Weave the remaining strips perpendicular to the first strips to form a lattice. Trim the strips, leaving a 1-inch overhang; fold and seal the edges under the bottom crust, then flute the edge.

15. 15
    Step 15:

    Brush the lattice with milk and sprinkle with sugar. Cover and refrigerate while preheating the oven to 400°F (205°C), with a rack in the lower third. Line a baking sheet with aluminum foil and place it on the rack.

16. 16
    Step 16:

    Place the pie plate on the hot baking sheet and bake for about 35 minutes. If the edges brown too quickly, cover them with a foil ring.

    35 min
17. 17
    Step 17:

    Bake for about 10 minutes more, until the crust is golden brown and the fruit juices begin to bubble.

    10 min
18. 18
    Step 18:

    Cool the pie on a wire rack for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Refrigerate leftovers for up to 3 days; reheat before serving, or freeze the pie.