Strawberry-Rhubarb Pie from Bon Appetit April 1997
makes 8 servings
INGREDIENTS
for crust
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoons salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 Tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 Tablespoons (about) ice water
for filling
3 1/2 cups 1/2-inch thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled and halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
DIRECTIONS
make crust:
Combine flour, sugar and salt in food processor. Using on/off turns, cut shortening and butter until coarse meal forms. Blend in enough ice water, 2 Tablespoons at a time, to form moist climbs. Gather dough into a ball; cut in half. Flatten each half into disk and wrap separately in plastic. Refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly to room temperature before rolling out).
make filling:
Preheat oven to 400 degrees Fahrenheit. 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-diamter 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. Transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350 degrees Fahrenheit and bake pie until golden and filling thickens, about 1 hour and 25 minutes. Transfer pie to rack and cool completely.
———
