Well Dined


Strawberry Rhubarb Lattice Pie

Rhubarb season is one of my favorite times of year and what better way to celebrate it than with the ultimate classic: Strawberry Rhubarb Pie.  Buttery, flaky crust is the perfect background for the tart early Summer fruit flavors, and strawberries cut the tartness of the rhubarb without overwhelming it.

A mixture of strawberries, rhubarb, cornstarch, orange juice, and orange zest is loaded into the bottom crust and dotted with butter.

To make a lattice crust, cut dough into long strips and weave together.  The easiest way to do this is to trace the top side of your pie plate onto parchment paper, weave your lattice onto this, and then flip the whole thing over onto the pie filling.

You can, of course, do a solid topped pie - but I think the colors in this pie are so pretty that they should be seen.  Brush the crust with an eggwash and sprinkle with coarse sugar.  Bake until golden brown and bubbling.

Strawberry Rhubarb Lattice Pie
adapted from Martha Stewart

1 1/2 lbs rhubarb, cut into 3/4-inch-thick pieces (5 cups)
1 lb strawberries, coarsely chopped (2 1/2 cups)
1 1/2 cups granulated sugar
1/4 cup cornstarch
1/4 tsp finely grated orange zest
1 tbsp orange juice
Coarse salt

2 disks Pate Brisee (recipe follows)
All-purpose flour, for surface
2 tbsp unsalted butter, cut into pieces
1 large egg, lightly beaten, for egg wash
Sanding sugar, for sprinkling (optional)

Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.

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.

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 (Or 8 1-inch wide strips like I did).

Lay 8 strips across pie (4 for larger strips). 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.

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.

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.

Pate Brisee
adapted from Martha Stewart
Makes two 9 inch single-crust pies or one 9 inch double-crust pie

This is seriously the BEST dough recipe. It is flexible, it won't crack, it is super tender and flaky and awesome. It is important that everything be COLD.

2 1/2 cups all-purpose flour
1 tsp coarse salt
1 tsp sugar
1/2 cup (1 stick) chilled unsalted butter, cut in pieces
1/2 cup chilled butter flavored Crisco, cut in pieces
1/4 to 1/2 cup ice water

Whisk or sift together the flour, salt, and sugar in a bowl. Add the butter and shortening, and cut together until the mixture resembles coarse meal. Sprinkle the ice water evenly over the flour and work together with your hands until the dough just holds together. Do not overwork.

Turn the dough out onto a work surface. Place on a sheet of plastic wrap. Flatten, and form a disc. Wrap, and refrigerate at least 30 min before using (this is the traditional way, I actually roll it our first while it is more flexible, then refrigerate it in the pie dish).

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