Lattice-Topped Strawberry-Rhubarb Pie
Serves: 8
For Crust:
3 cups all-purpose flour
2 ½ teaspoons sugar
¾ teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
½ cup plus 2 tablespoons butter , cut into pieces
10 tablespoons ice water
Filling:
3 ½ cups ½ inch –thick slices trimmed rhubarb
1 16-ounce container strawberries, halved
½ cup packed brown sugar
½ cup sugar
½ cup cornstarch
1 teaspoon ground cinnamon
¼ teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water( for glaze)
Make Crust: Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into a ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until form, about 1 hour.
Make Filling: Preheat oven to 400 degrees F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on a floured work surface to 13-inch round. Transfer to 9-inch diameter pie dish. Trim excess dough, leaving ¾ inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut inot fourteen ½-inch wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining 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 F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.
