Instructions
Pie Crust: Begin by adding the flour, salt, and sugar into your food processor. Pulse briefly until the dry ingredients are thoroughly combined. Next, add the cold butter cubes, processing until the mixture resembles coarse meal, about 15 seconds — this ensures your crust will be delightfully flaky. Slowly pour in the chilled water through the feed tube in a steady stream, pulsing just until the dough starts to hold together when pinched. Be careful not to over-process; about 30 seconds maximum preserves the texture. Gather the dough onto a lightly floured surface and shape it into a ball, then divide into two equal halves. Flatten each portion into a disk, wrap in plastic, and chill in the refrigerator for at least one hour. This chilling step empowers the butter to firm up, which is key to a tender crust. Once chilled, take out one disk and, on a lightly floured surface, roll it into a 12-inch (30 cm) circle. Lift and turn the dough every few rolls to prevent sticking and encourage even thickness, always rolling outward from the center. Fold the dough gently in half to transfer it to a 9-inch (23 cm) pie pan. Dust off excess flour and trim the edges, leaving a half-inch (1.5 cm) overhang. Cover with plastic wrap and refrigerate while preparing the filling. Roll out the second dough disk to a 13-inch (33 cm) circle. Use a pastry wheel or pizza cutter to slice the dough into roughly 3/4-inch (2 cm) strips. Set the strips on a parchment-lined baking sheet, cover, and chill in the fridge for about 10 minutes to firm up for the lattice topper. Strawberry Rhubarb Filling: In a large bowl, combine the rhubarb and sliced strawberries. In a smaller bowl, whisk together cornstarch, sugar, and cinnamon to ensure even distribution. Sprinkle about 2 tablespoons of this mixture evenly over the bottom of the chilled pie crust to help absorb juices and prevent sogginess. Add the remaining sugar mixture to the fruit and gently toss to coat, being careful not to crush the berries. Pour the fruit mixture into the prepared pie shell, drizzle with about 1 teaspoon of fresh lemon juice to brighten the flavors, and dot with 2 tablespoons of unsalted butter for richness. To assemble the lattice, start at the center with the longer strips, laying half spaced an inch apart over the filling. Gently fold back every other strip halfway, then lay a perpendicular strip across. Unfold the folded strips, then fold back the alternate strips again, laying another perpendicular strip. Continue this weaving pattern with the remaining strips. Trim the edges, leaving an inch (2.5 cm) overhang, then fold under and crimp the edges to seal beautifully. Brush the lattice with milk and sprinkle a little sugar over the top for a lovely shimmer once baked. Cover and refrigerate the pie while you preheat the oven to 400°F (205°C), positioning the oven rack in the lower third. Place a baking sheet lined with foil on the rack to catch any juicy drips. Place the pie on the hot baking sheet and bake for about 35 minutes. If the crust edges brown too quickly, shield them with a foil ring to prevent burning. Continue baking for another 10 minutes or until the crust is golden and the filling bubbles enticingly. Remove the pie and allow it to cool on a wire rack for several hours to let the filling set properly. Serve at room temperature paired with softly whipped cream or a scoop of vanilla ice cream for a luscious finish. Store leftovers in the fridge for up to 3 days or freeze for longer enjoyment. Reheat gently before serving.
