INGREDIENTS
8 servings
- 1 3/4 pounds rhubarb, cut into 3/4-inch-thick pieces (6 cups)
- 6 ounces strawberries, coarsely chopped (1 cup)
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon finely grated orange zest, plus 1 tablespoon orange juice
- Coarse salt
FOR THE CRUST
- 2 disks Pate Brisee
- All-purpose flour, for surface
- 2 tablespoons unsalted butter, cut into pieces
- 1 large egg, lightly beaten, for egg wash
- Sanding sugar, for sprinkling (optional)
Directions for the Rhubarb-Strawberry Lattice Pie
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STEP 1
Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.
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STEP 2
Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
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STEP 3
Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter.
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STEP 4
Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. (Here is a detailed how-to.)
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STEP 5
Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.
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STEP 6
Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.
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