Lattice-topped Strawberry-rhubarb Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
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! Ingredients:
crust |
3 cups all-purpose flour |
2 1/2 teaspoons sugar |
3/4 teaspoon salt |
2/3 cup chilled solid vegetable |
shortening, cut into pieces |
10 tablespoons (approx.) ice water |
filling |
3 1/2 cups 1/2-inch-thick slices trimmed |
rhubarb (1 1/2 lbs untrimmed) |
1 16-oz container strawberries |
hulled, halved (about 3 1/2 cups) |
1/2 cup (packed) golden brown sugar |
1/2 cup sugar |
1/4 cup cornstarch |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
for glaze |
1 large egg yolk beaten to blend with 1 tsp. water |
Directions:
1. For crust: Combine flour, sugar and salt in food processor.
2. Using on/off turns, cut in shortening and butter until coarse
3. meal forms.
4. Blend in enough ice water 2 tablespoons at a time to form
5. moist clumps.
6. Gather dough into ball; cut in half.
7. Flatten each half into disk.
8. Wrap separately in plastic; refrigerate until firm, about 1 hour.
9. (Can be made 1 day ahead. Keep chilled. Let dough soften
10. slightly at room temperature before rolling.)
11. OR YOU CAN BUY PIE CRUST IN STORE AND SAVE
12. YOURSELF A LOT OF TIME AND EFFORT.
13. For Filling: Preheat oven to 400°F.
14. Combine first 7 ingredients in large bowl.
15. Toss gently to blend.
16. Roll out 1 dough disk on floured work surface to 13-inch round.
17. Cut into fourteen 1/2-inch-wide strips.
18. Spoon filling into crust.
19. Arrange 7 dough strips atop filling, spacing evenly.
20. Form lattice by placing remaining dough strips in opposite direction
21. atop filling.
22. Trim ends of dough strips even with overhang of bottom crust.
23. Fold strip ends and overhang under, pressing to seal.
24. Crimp edges decoratively.
25. Brush glaze over crust.
26. Transfer pie to baking sheet.
27. Bake 20 minutes; reduce oven temperature to 350°F.
28. Bake pie until golden and filling thickens, about 1 hour and 25 minutes.
29. Transfer pie to rack and cool completely.
|
|