Strawberry Rhubarb Pie (Serves 6)
Copyright 2014, Ina Garten, All Rights Reserved
Photo: Quentin Bacon
4 cups (1-inch diced) fresh rhubarb (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 cup sugar
1½ teaspoons grated orange zest
1 tablespoon cornstarch
1/3 cup freshly squeezed orange juice
2 Perfect Pie Crusts (see recipe)
1 egg beaten with 1 tablespoon milk or cream, as egg wash
Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.
Toss the rhubarb, strawberries, sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it in with the fruit.
Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. Spoon the fruit mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
For the lattice, place the second crust on a cutting surface and slice 8 equal size strips of dough with a pizza wheel. Starting at one edge, using every other strip of dough, place 5 parallel strips across the pie. Fold back the 2 strips that are on either side of the center half way and place a strip of dough across the center of the pie perpendicular to the other strips. Place the 2 strips back over the pie again and fold the 3 alternate strips half way back. Place a second perpendicular strip of dough over the pie. Place the 3 strips back over the pie again and repeat with a third strip of dough on the opposite side.
Trim the lattice pieces and lift the edge of the bottom crust over the edge of the lattice pieces and crimp the two together with your fingers. Brush the lattice pieces with the egg wash.
Place the pie on the prepared sheet pan and place it in the middle of the oven. Lower the heat to 350 degrees and bake 45 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.