Strawberry Rhubarb Pie with Lattice Instructions

My 4-year-old likes to shorten words that don't need to be shortened. 


Take, for example, napkin. He calls it "napk." Our family devotions? Are now termed "deevs". He has also shortened strawberry to "strawb". 

So in honour of Jay-Jay, here is a delish recp for strawb-rhub pie. :D

Basic Pie Dough
(recipe also found here - makes 1 nine inch pie crust - double for top and bottom!)
1 1/4 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
8 tablespoons very cold butter, cut into small pieces
3 tablespoons ice (or very cold) water

Combine flour, sugar and salt in the bowl of a food processor (or stand mixer with the paddle attachment). 

Pulse or Mix to blend. 

Add in butter and mix on medium speed (mixer) or low (processor) until the butter is cut into the flour and the mixture resembles coarse crumbs. 

Mix in the cold water on low speed until the dough starts to come together.

Shape the dough into a ball (2 balls for a double recipe). Wrap in plastic wrap and refrigerate for 30 minutes plus (can also be frozen for 2 months).

Remove from fridge. Roll dough out on a lightly floured surface.

 Using your pie plate, measure to make sure you have a big enough round of dough to fit in your pan!

 Here's an easy trick I learned to move the dough from the counter-top to the pie plate without it falling apart of stretching out! When you're ready for the transfer, roll the dough over the rolling pin. 

Pick up the pin, place on the side of your pie plate, and unroll the dough! Trim the edges and crimp.

Strawberry Rhubarb Filling
4 cups chopped rhubarb (1 inch pieces)
2 cups quartered strawberries
1/2 - 1 cup sugar (depends on how sweet your berries are, how tart your rhubarb is, or just how you like your pie!)
1/2 cup flour

Toss together and pour into pie shell.

Lattice Top Instructions
For the lattice top, roll out your second round of dough to a little bigger than your pie plate.

Using a pizza cutter, or a handy pastry wheel, cut the dough into strips about 1/2-1 inch wide (depending on how much weave you want).

You can see I wasn't too careful about uniformity in size and they're wonky - but it doesn't really matter :D

Lay several strips of dough across the top of your filled pie.

Fold back every other strip in preparation for the weaved layer.

(this is where pictures are better than words)

Layer another strip of dough from the middle OVER the already laid-down layer.

Fold the folded layers back down.

Fold back the layer underneath the strip you just laid down and lay another strip of dough on top.

(again, pictures make way more sense here!)

Repeat!

Preheat oven to 425 degrees. Bake for 30 minutes. Reduce heat to 375 and bake another 35-40 minutes (you may want to cover the outer edge of your crust with foil at this point) until the crust is nicely browned and the filling is bubbling. 

Let cool for about an hour and enjoy!