Strawberry Rhubarb Pie
If you love the look of a lattice top pie, but you don't know how to make one, here's a link to the method I use. It's really simple once you learn how to do it! annies-eats.com/...lattice-pie-crust
- pastry for double crust pie
- 3 c
- rhubarb, sliced
- 3 c
- fresh medium strawberries, halved
- 1 c
- 1/2 c
- brown sugar
- 3 Tbsp
- fresh lemon juice
- 1/2 tsp
- fresh lemon zest
- 3 Tbsp
- unsalted butter, small dice
- 5 Tbsp
- minute tapioca
- egg yolk
- 1 tsp
How to Make Strawberry Rhubarb Pie
- 1Preheat oven to 400 degrees F.
- 2On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.
- 3Stir together rhubarb, strawberries, sugars, lemon juice and zest, salt and tapioca in a large bowl. When well mixed, evenly fill the bottom pie crust and dot with the bits of unsalted butter.
- 4Roll the second half of the pie dough into another circle and cut into strips to make a lattice crust. For a 9 inch pie, I use 14 strips. Here is a video which shows how to make a lattice crust - it's easy to do! saveur.com/...a-Lattice-Top-for-Pies
Put the pie on a cookie sheet that has been covered with some foil - this pie usually bubbles over so save yourself some oven clean-up!
- 5Make an egg wash by beating together the egg yolk and water. Use a pastry brush and gently brush the top crust of the buy. (This will give the pie a golden brown crust as it bakes.) If you like, sprinkle some coarse sugar crystals on the top as well.
- 6Bake for 20 minutes at 400 degrees F, then lower the oven temperature to 350 degrees F and bake 30-45 minutes more until the crust is beautifully golden and the filling is vigorously bubbling.
- 7As the pie cools the filling really thickens up and makes for easier and neater serving. If you can't make yourself wait that long (or you just love warm pie) - get the bowls out and the pure vanilla bean ice cream too!