Strawberry Rhubarb Pie

Ingredients

• 350 gall-purpose flour, for pastry crust
• 1 tspsalt, for pastry crust
• 2 tbspsugar, for pastry crust
• 1 cupbutter, cold, cut into pieces; for pastry crust
• 1/2 cupcold water, added gradually until dough just holds
• 450 grhubarb, cut into pieces
• 450 gstrawberries, hulled and sliced
• 3 tbspcornstarch, to thicken filling
• 150 gsugar, for filling
• 1/4 tspcinnamon, ground
• 1 tsplemon juice
• 2 tbspunsalted butter, dotted over filling
• 2 tbspmilk, to brush lattice pastry
• sugar, for sprinkling on lattice

Method

1. 1

   In a food processor, combine the flour, salt and sugar. Add the cold butter and pulse until the mixture resembles coarse breadcrumbs, about 15 seconds.

2. 2

   With the processor running, pour in water slowly until the dough just holds together when pinched. Do not process more than 30 seconds. Add more water a teaspoon at a time if needed.

3. 3

   Turn the dough onto a work surface and gather into a ball. Divide in half, flatten each into a disk, wrap in plastic and refrigerate for at least 1 hour.

4. 4

   Roll one dough disk on a lightly floured surface to a 12-inch circle. Fold in half, transfer to a 9-inch pie pan, unfold and press in. Trim to a 1/2-inch overhang. Refrigerate while preparing the filling.

5. 5

   Roll the second disk to a 13-inch circle and cut into 3/4-inch strips for the lattice. Place strips on a lined baking sheet, cover with plastic wrap and refrigerate for 10 minutes.

6. 6

   Mix cornstarch, 150g sugar and cinnamon together. Place the strawberries and rhubarb in a large bowl.

7. 7

   Sprinkle 2 tablespoons of the sugar mixture over the bottom of the chilled pie shell. Add the remaining sugar mixture to the fruit and toss gently to combine.

8. 8

   Pour the fruit filling into the pie shell. Sprinkle with 1 tsp lemon juice and dot with 2 tbsp butter.

9. 9

   Weave the chilled lattice strips over the filling, starting from the centre. Trim strips to a 1-inch overhang, then fold them under the bottom crust and crimp to seal. Brush the lattice with milk and sprinkle with sugar.

10. 10

    Preheat the oven to 400F / 205C with a foil-lined baking sheet on the lower rack. Bake the pie for 35 minutes. If the edges brown too fast, cover with a foil ring. Continue baking for about 10 more minutes until the crust is golden and the juices bubble.

11. 11

    Cool on a wire rack for several hours before serving at room temperature with whipped cream or vanilla ice cream.