When I was little I liked to bake pies. You know how your NOT suppose to work the crust too much? I played with mine like it was play dough. Then I'd roll it out, drop in a can of "Thank You" brand cherry pie filling, add the top crust, which I don't recall rolling, but tossing and flattening out like pizza crust.
I still remember the compliments my parents gave me....."It looks beautiful." or "The filling is so good!"
Some things never change and I still like to bake pies. I've improved on my crust making a bit, although my lattice work is a little primitive.
Rhubarb is my most favorite pie. This year wasn't a good one for my rhubarb, so I've added a small portion of strawberries to fill it up. Enjoy!
Jenn
xo
Lattice-Topped Rhubarb-Strawberry Pie
For crust
- 2½ cups all purpose flour
- 1 scant tsp salt
- 1 tbsp sugar
- ¾ cup cold butter, cut into chunks
- ¼ cup cold lard, cut into chunks
- ¼ - ½ cup cold water
For filling
- 4 cups 1/2-inch-thick slices trimmed rhubarb ~ I use my kitchen shears for this, it's so much faster.
- 2 cups strawberries, hulled, halved
- 1 cup sugar
- 1 TBSP cornstarch or flour
- 1/2 teaspoon salt
- 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze) plus additional teaspoon of sugar
To make crust:
Combine flour, sugar and salt in processor. Using on/off
turns, cut in lard and butter until coarse meal forms. If you don't have a food processor, a fork or pastry cutter will do the trick. Blend in
enough ice water, 2 tablespoons at a time to form moist clumps. Gather
dough into ball; cut in half. Flatten each half into disk. Wrap
separately in plastic; refrigerate until firm, about 1 hour. Let dough soften slightly at room
temperature before rolling.
To make filling:
Preheat oven to 400°F. Combine all filling ingredients, except egg yolk mixture and additional sugar. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch
round. Transfer to 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 1/2-inch-wide strips. Spoon filling
into crust. Arrange half the dough strips atop filling, spacing evenly. Form
lattice by placing remaining dough strips in opposite direction atop
filling and weaving in and out if you like. Trim ends of dough strips even with overhang of bottom crust.
Fold strip ends and overhang under, pressing to seal. Crimp edges
decoratively.
Brush the egg glaze over crust and sprinkle with additional sugar.
Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden
and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and
cool completely.
