Lattice-Topped Strawberry-Rhubarb Pie

INGREDIENTS:

Crust

• 3 Cups Flour
• 2-1/2 Teaspoons Sugar
• 3/4 Teaspoon Salt
• 2/3 Cup Solid Vegetable Shortening
• Chilled & Cut into Pieces
• 1-1/4 Sticks Butter
• Cut into Pieces
• 10 Tablespoons Ice Water
• 1 Large Egg Yolk

Filling

• 3-1/2 Cups Rhubarb
• 1/2 Inch-Thick Slices
• 3-1/2 Cups Strawberries
• Hulled & Halved
• 1/2 Cup Golden Brown Sugar
• Packed
• 1/2 Cup Sugar
• 1/4 Cup Cornstarch
• 1 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Salt
  

DIRECTIONS

Crust

• Combine flour, sugar and salt in a large mixing bowl.
• Cut in shortening and butter until a coarse meal forms.
• Blend in ice water, about 2 tablespoons at a time, until moist clumps form.
• Gather dough into a ball and cut it in half.
• Flatten each half into a disk.
• Wrap separately in plastic and refrigerate until firm, around an hour.

Filling

• Combine ingredients in a large bowl and gently toss to blend.

Pie

• Preheat oven to 400 degrees
• Roll out 1 dough disk on a floured surface to a 13-inch round.
• Transfer to a 9-inch glass pie pan and trim off excess dough, leaving a 3/4 inch overhang.
• Roll out second dough disk on a floured surface to a 13-inch round.
• Cut into fourteen 1/2-inch wide strips.
• Spoon filling into crust bottom.
• Arrange 7 of the strips atop the filling spaced evenly.
• Arrange the 7 remaining strips in the opposite direction, forming a lattice or weave the strips together as we did.
• Trim any excess from the strips to line even with the overhang on the bottom crust.
• Fold strip ends and overhang under, pressing to seal and crimp decoratively.
• Beat egg yolk with 1 teaspoon of water to create glaze.
• Brush glaze over crust.
• Place in oven and bake for 20 minutes.
• Reduce oven temperature to 350 degrees and bake until golden and filling thickens, around 1 hour 25 minutes.
• Transfer pie to rack and cool completely.

If running low on time, like we were, a store bought crust works just as well. If you do have time, the crust can be made up to one day ahead. Keep it chilled, but let the dough soften at room temperature before rolling. Yummy.