lattice strawberry-rhubarb pie

★★★★★ 2
a recipe by
Carol Junkins
Hanson, MA

This is a great pie this time of year with fresh rhubarb and sweet strawberries. Who can resist? Good anytime of course !

★★★★★ 2
serves 8
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For lattice strawberry-rhubarb pie

  • 2 c
    all purpose flour
  • 1/2 tsp
  • 6 Tbsp
    each cold butter, cut in small pieces, and trans-fat free shortening
  • 1 Tbsp
    lemon juice
  • 2-4 Tbsp
    cold water
  • 1 1/4 lb
    rhubarb, trimmed and cut into 1/2
  • 16 oz
    container of strawberries (hulled and halved)
  • 2 tsp
    vanilla extract
  • 1 c
  • 1/4 c
  • 1 tsp
    ground ginger
  • 1 Tbsp
    butter, cut in small pieces
  • 1 1/2 Tbsp

How To Make lattice strawberry-rhubarb pie

  • 1
    Pastry: You can use a ready made 2 crust pie dough or follow recipe above. If you make your own chill the two balls of dough in refrigerator til firm enough to roll out. Place a sheet of foil on rim edge baking sheet and put in lower rack of oven in case of spill-over. Heat oven to 425 degrees. Coat a 9" pie plate with nonstick spray. Roll out first ball of dough to 12" circle and fit in pie plate and up sides. Roll out second ball to 11" circle and cut in 1" wide strips.
  • 2
    Filling: Toss rhubarb and strawberries with vanilla in large bowl. Mix sugar, cornstarch and ginger in a small bowl until blended, toss with berry mixture to evenly coat. Spoon into pastry lined pie plate, dot with butter. Arrange 5 dough strips across pie. Arrange remaining 5 strips at right angles, weaving. Press ends into edge, fold under and crimp. Brush strips with water, sprinkle with sugar.
  • 3
    Place pie on center oven rack, back 25 minutes. Reduce heat to 350 degrees, rotate pie 180 degrees and bake for 50 minutes more (loosely shield pie with foil if crust gets too brown), until crust is golden and filling bubbles. Cool on wire rack. Serve at room temperature.

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