DIY Lattice Topped Strawberry Rhubarb Pie
Does anyone else have fear of pie crusts? I have had it for years. Well, I've finally conquered fear of making the perfect pie crust. Up til now, I've used a crumble pie topping. It's delicious but I had to overcome my fear of using crust for a topping. I couldn't believe how super easy, flaky and delicious it was to put the whole thing together. We've published our perfect pie crust recipe before but we'll give it to you again. I have never failed with this pie crust! So, all you bakers out there, don't hesitate to use this recipe. It's wonderful every time!
SERVES: 8 slices
PREP TIME: 1.5 hours
COOK TIME: 1 hour, 45 minutes (yes, that is correct)
INGREDIENTS:
For the crust:
1 1/4 cups flour
1/2 teaspoon salt
2 tablespoons COLD water
1/3 cup walnut oil
For the filling:
1.5 pounds rhubarb, cut into half inch cubes
16 ounce container of organic strawberries, halved or quartered, depending on size of the berry
1/2 cup brown sugar
1/3 cup white sugar
 |
| Before Cooking |
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon salt
and...1 egg yolk beaten with 1 teaspoon of water to glaze the lattice topping
PREPARATION:
1. For the crust, mix the flour and salt together. Add the walnut oil and mix with a fork. Sprinkle 2 tablespoons of COLD water over the mixture and mix together with a fork. Form into a ball and roll between 2 sheets of wax paper with a rolling pin, forming a circle. Roll it thin to cover the bottom and sides of your pie plate. This makes enough for the bottom. Make another batch for the lattice work topping. Spray the pie plate with cooking spray. Remove the bottom layer of wax paper and, keeping the wax paper on the top layer, place the crust into the 9" pie plate and press down flat. It should just fit inside. Remove air pockets by poking the dough with a fork. Cover with a cloth and place the crust in the refrigerator while you make the filling. Place the second circle of dough in the refrigerator keeping the wax paper on the top and bottom.
2. Cut the rhubarb into 1/2" cubes, cut the strawberries either in half or quartered, depending on the size of the berry. Place the cut up fruit in a large bowl, giving yourself enough room to toss in the remaining ingredients.
3. Add the remaining ingredients and gently toss to coat.
4. Remove the dough from the refrigerator and place the fruit into the pie plate. It will look very full! Don't worry, the fruit shrinks when it's cooked. It also oozes out so be sure to place aluminum foil under the pie when it's in the oven.
5. Cut the dough for the lattice work topping in 14 strips 1/2" wide. When you place the strips on the top of the fruit, make sure you seal the edges to the bottom crust.
6. Mix the egg yolk and water and brush it onto the lattice work topping.
7. Bake in the oven @ 400*F for 20 minutes. Reduce the heat to 350*F and bake for another 1 hour and 25 minutes. Total time will be 1 hour and 45 minutes. Check the last 20 minutes of cooking and if the crust starts to get toasty looking, place a sheet of aluminum foil loosely on top. This way the fruit keeps cooking but the crust doesn't get any browner. When done, remove from oven and cool on a baking rack.
Bon appetit,
Anita and Tom
DIY Lattice Topped Strawberry Rhubarb Pie
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