Strawberry Rhubarb Pie Recipe

How to make it

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• Remove 1 pastry roll from package,Unroll and press into 9" pie plate
• Refrigerate the pastry, covered with plastic wrap, while you make the filling.
• Remove the second round of pastry and roll out. Using a pastry wheel or pizza cutter, cut the pastry into 3/4 inch (2 cm) strips. Place the strips of pastry on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 10 minutes.
• Preheat the oven to 400 degrees F (205 degrees C) and place the oven rack in the lower third of the oven. Put a baking sheet on the oven rack. (The pie plate will be placed on the hot baking sheet to catch any spills.)
• Make the Strawberry Rhubarb Filling:
• Place the cut strawberries and rhubarb in a large bowl. In a small bowl mix together the cornstarch, sugar, and ground cinnamon.
• Remove the chilled pie crust from the fridge. Sprinkle about 2 tablespoons of the sugar mixture over the bottom of the pastry crust. Add the remaining sugar mixture to the strawberries and rhubarb and gently toss to combine. Pour the fruit mixture into the prepared pie shell. Sprinkle the fruit with about 1 teaspoon of lemon juice and dot with 2 tablespoons of butter.
• Remove the lattice pastry from the refrigerator and, starting at the center with the longest strips and working outwards, space the strips about 3/4 inch (2 cm) apart. Use the shortest pastry strips at the outer edges. Then, rotate pie plate a quarter turn, and repeat the process with the rest of the strips. Weave the top strips over and under the bottom strips. Trim the edges of the strips, leaving a 1 inch (2.5 cm) overhang. Seal the edges of the pastry strips by folding them under the bottom pastry crust and flute the edges of the pastry. Brush the lattice pastry with milk and sprinkle with a little sugar.
• Place the pie plate on the hot baking sheet and bake the pie for about 35 minutes and then, if the edges of the pie are browning too much, cover with a foil ring. Continue to bake the pie for another 10 minutes or until the crust is a golden brown color and the fruit juices begin to bubble.
• Remove the pie from the oven and place on a wire rack to cool for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Leftovers can be stored in the refrigerator for about 3 days. Reheat before serving. This pie can be frozen.