Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Rhubarb Lattice Pie


  • Author: Lisa Keys
  • Prep Time: 30 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 1 pie

Ingredients

 Crust

3 cups all purpose flour

1-tablespoon sugar

1-teaspoon salt

10 tablespoons unsalted butter (my mom only bought Land O Lakes)

6 tablespoons vegetable shortening

8 to 10 tablespoons ice water

Filling

3 1/2 cups diced rhubarb (1/2-inch thick slices) reddest stalks are best

1-(16 oz.) container strawberries, hulled, halved (about 3 1/2 cups)

    ½ cup sugar

    1/3-cup (packed) golden brown sugar

    ¼-cup cornstarch

    2 tablespoons finely chopped crystallized ginger

    ½-teaspoon ground cinnamon

    ¼-teaspoon salt


Instructions

  1. Whisk flour, sugar and salt; cut in butter and shortening forming coarse crumbs with butter bits about the size of small peas.
  2. Using a fork, toss in just enough ice water until the dough sticks together forming a ball.
  3. Divide dough in half, wrap in plastic and chill at least 30 minutes.
  4. Toss all filling ingredients together; let stand 30 minutes.
  5. Heat oven 400F.
  6. Roll out half of pie dough and fit into 9-inch pie plate. Roll out remaining pie dough into 13-inch circle; cut into fourteen 1/2-inch-wide strips.
  7. Drain juices from filling into a microwave safe 2-cup measure. (you should have about 1/3rd cup of cloudy pink juice).
  8. Microwave the juices on high for 1 minute; it should come to a rolling boil.
  9. Spoon filling into crust. Pour juice over filling.
  10. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop. filling.
  11. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges.
  12. Transfer pie to foil-lined baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F.
  13. Bake pie until golden and filling is bubbly and thickens, about 65 to 75 minutes.
  14. Transfer pie to rack and cool completely.

 

  • Category: dessert
  • Method: baking

Keywords: strawberry, rhubarb, pie, summer, farmer's market