Recipe for cooking strawberry rhubarb pie

Desserts to Go with Coffee and Tea :: Perfect Pies

Strawberry-Rhubarb Pie

Flaky Crust
3 c. all-purpose flour
2 1/2 tsp. sugar
3/4 tsp. salt
2/3 c. chilled solid vegetable
    shortening, cut into pieces
1/2 c. plus 2 Tbsp. chilled unsalted
    butter, cut into pieces
About 10 Tbsp. ice water

Combine flour, sugar and salt in a food processor or blender. Using the pulse feature, cut in shortening and butter until a coarse meal forms. Blend in enough ice water, 2 Tbsp. at a time, to form moist clumps. Gather dough into a ball; cut in half. Flatten each half into a disk. Wrap separately in plastic wrap; refrigerate until firm, about 1 hour.

Filling
3 1/2 c. 1/2-in. thick slices trimmed
    rhubarb (1 1/2 lb. untrimmed)
3 1/2 c. strawberries, hulled and halved
1/2 c. packed golden brown sugar
1/2 c. sugar
1/4 c. cornstarch
1 tsp. ground cinnamon
1/4 tsp. salt
1 lrg. egg yolk, beaten, to blend
    with 1 tsp. water (for glaze)

Preheat oven to 400 degrees F. Combine first 7 ingredients in a lrg. bowl; toss gently to blend.

Roll out 1 dough disk on a floured work surface to a 13-in. round. Transfer to a 9-in. diameter glass pie dish. Trim excess dough, leaving a 3/4-in. overhang.

Roll out second dough disk on a lightly floured surface to a 13-in. round. Cut into fourteen 1/2-in. 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 a baking sheet. Bake for 20 mins.. Reduce oven temperature to 350 degrees F. Bake pie until golden and filling thickens, about 1 hour 25 mins..

Transfer pie to a cooling rack to cool completely.