Strawberry Rhubarb Pie
Servings
19-inch pie with a lattice top or with a double crust
Servings
19-inch pie with a lattice top or with a double crust
Ingredients
Instructions
  1. Preheat the oven to 425°F. Position the racks in the center of the oven and in the lower third.
  2. On a well-floured surface, roll out one piece of dough to about 11 inches in diameter and lay it in the bottom of a 9-inch pie plate. Trim the edges of the dough flush with the edge of the pie plate’s rim. Roll out the other piece of dough. Cut it into strips for a lattice crust, if desired, or leave intact.
  3. In a large bowl, combine the strawberries, rhubarb, and the 1-1/2 cups sugar. Stir in the flour and salt, coating most of the fruit. Place the fruit in the dough-lined pie plate. Dot with the butter.
  4. To make a lattice crust, lay half the strips of dough across in one direction, half in the other. Carefully weave them in and out of each other to create a basketweave pattern. Or, lay the entire piece of dough over the filling to create a top crust. Trim the edges of the top crust or dough strips so they hang over the bottom crust by at least 3/4 inch. Tuck the top crust edges under the bottom crust and roll under all around. Pinch together to close. Crimp the edges with fingers or press with a fork. Chill the pie for a few minutes.
  5. In a small bowl, whisk together the egg yolk and milk. If using an entire crust, cut slits in the top to allow steam to escape during baking. Brush the egg mixture evenly over the lattice or crust, being careful not to block the slits. Sprinkle with the remaining 2 teaspoons of sugar.
  6. Place a cookie sheet on the lower rack to catch any overflowing juices from the pie. Place the pie on the center rack and bake for 20 minutes, then reduce the heat to 400°F. Continue to bake until golden brown and cooked through, 50 to 60 more minutes. Cool on a wire cooling rack for 1 hour before serving.
Recipe Notes

Lucinda’s Basic Pie Dough recipe