100 Things: Recipe 7
It's definitely strawberry season in Michigan, and one of my favorite things is strawberry-rhubarb pie!
For Crust
2 cups flour
1 scant cup shortening/lard
½ cup cold water
¼ teaspoon salt
Mix shortening, flour, salt, slowly add water until dough comes together. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Dough can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
For Filling
• 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
• 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
• 1/2 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1/4 cup to ½ cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust and transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about an hour to 1 hour 25 minutes more. Transfer pie to rack and cool completely.
(Original recipe modified from Epicurious.)
As a personal note, I have never baked this pie for the 1hr. 25 min they suggest. My filling is bubbling and crust is tanned far before that mark.