Recipe

Lattice-topped Strawberry-rhubarb Pie Recipe

	Conner909 / All my dishes 1 year, 10 months ago My favorite pie of all time! This evokes warm memories of anticipation as my mother baked this pie for my sister and me when we were very young! Prep:60m Cook:85m Servings:8	Conner909
	tangy tastysummerpie

Does this look good? Yeah! / Nope

Fans

marriage

kimmer

inmaculada

henrie

Ingredients

Crust:

3 cups all-purpose flour

2 ½ teaspoons sugar

¾ teaspoon salt

2/3 cup chilled solid vegetable

shortening, cut into pieces

10 tablespoons (approx.) ice water

Filling:

3 ½ cups ½-inch-thick slices trimmed

rhubarb (1 ½ lbs untrimmed)

1 16-oz container strawberries,

hulled, halved (about 3 ½ cups)

½ cup (packed) golden brown sugar

½ cup sugar

¼ cup cornstarch

1 teaspoon ground cinnamon

¼ teaspoon salt

For glaze:

1 large egg yolk beaten to blend with 1 tsp. water

Directions

For crust: Combine flour, sugar and salt in food processor.

Using on/off turns, cut in shortening and butter until coarse

meal forms.

Blend in enough ice water 2 tablespoons at a time to form

moist clumps.

Gather dough into ball; cut in half.

Flatten each half into disk.

Wrap separately in plastic; refrigerate until firm, about 1 hour.

(Can be made 1 day ahead. Keep chilled. Let dough soften

slightly at room temperature before rolling.)

OR YOU CAN BUY PIE CRUST IN STORE AND SAVE

YOURSELF A LOT OF TIME AND EFFORT.

For Filling: Preheat oven to 400°F.

Combine first 7 ingredients in large bowl.

Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round.

Cut into fourteen ½-inch-wide strips.

Spoon filling into crust.

Arrange 7 dough strips atop filling, spacing evenly.

Form lattice by placing remaining dough strips in opposite direction

atop filling.

Trim ends of dough strips even with overhang of bottom crust.

Fold strip ends and overhang under, pressing to seal.

Crimp edges decoratively.

Brush glaze over crust.

Transfer pie to baking sheet.

Bake 20 minutes; reduce oven temperature to 350°F.

Bake pie until golden and filling thickens, about 1 hour and 25 minutes.

Transfer pie to rack and cool completely.

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Comments

marriage 1 year, 10 months ago said:
Too funny I was just looking at a recipe for this pie, it's one of my favorites as well. (although I can't think of pie I don't like) Great post, thank you for sharing.

henrie 1 year, 10 months ago said:
I love rhubarb pies, this sounds great. Will have to give it a try when the fresh strawberries are in season here, will have to use frozen rhubarb though cause we don't see much fresh stuff in Ga. BooHoo. Great post, thanks for sharing.

wynnebaer 1 year, 10 months ago said:
Like you, this is my fave pie.....Never made it though....That's gonna change now....Thanks...:)

kimmer 1 year, 10 months ago said:
Oh my goodness, haven't had rhubarb pie since I was a child. Grammie used to make it a lot. Was the only grandkid that liked it. (of course you know, I was her favorite, lol!) Great post, thanks for the memory. Will be trying this.

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