Strawberry Rhubarb Pie

Ingredients

• 350g Flour
• 1 tsp Salt
• 2 tbs Sugar
• 1 cup Butter
• 1/2 cup Water
• 450g Rhubarb
• 450g Strawberries
• 3 tbs Cornstarch
• 1/4 tsp Cinnamon
• 1 tsp Lemon Juice
• 2 tbs Unsalted Butter
• 2 tbs Milk

Instructions

1. To make the pastry, combine the flour, salt and sugar in a food processor and blend briefly. Add the butter and process until the mixture resembles coarse crumbs. Slowly add some of the water until the dough just begins to hold together when pressed. Add a little more water if needed, without overprocessing.
2. Turn the dough out onto a work surface, bring it together and divide into two equal portions. Flatten each into a disc, wrap and refrigerate for about one hour to chill the butter and relax the dough.
3. Once chilled, roll out one portion on a lightly floured surface into a circle of even thickness. Lift and turn the pastry as you roll to prevent sticking. Transfer it to a pie dish, brush off excess flour and trim the edges. Cover and refrigerate while preparing the filling.
4. Roll out the second portion of pastry into a larger circle and cut into even strips. Place the strips on a parchment-lined tray, cover and chill briefly.
5. For the filling, place the sliced strawberries and rhubarb in a large bowl. In a separate bowl, mix together the cornstarch, sugar and ground cinnamon.
6. Sprinkle a small amount of the sugar mixture over the base of the chilled pastry shell. Add the remaining mixture to the fruit and gently toss to combine. Spoon the filling into the pastry case, drizzle with lemon juice and dot with butter.
7. Arrange the chilled pastry strips over the filling to form a lattice, starting from the centre and working outwards. Trim and tuck the edges under the base pastry and crimp to seal. Brush the lattice with milk and sprinkle lightly with sugar. Chill while preheating the oven to 205°C, placing the rack in the lower third and a foil-lined tray below.
8. Place the pie on the hot baking tray and bake for about 35 minutes. If the edges brown too quickly, shield them with foil. Continue baking until the crust is golden and the filling is bubbling.
9. Remove from the oven and allow the pie to cool completely on a wire rack for several hours. Serve at room temperature. Leftovers can be refrigerated for a few days or frozen.

instructions_source: editorial-classic