Ingredients Crust 2 cups all-purpose flour 1/4 teaspoon salt 2/3 cup Land O Lakes® Butter 4 tablespoons cold water, (4 to 5) Filling 3 cups halved fresh strawberries 2 cups fresh rhubarb* 1 cup sugar 1/4 cup cornstarch 2 tablespoons freshly grated orange zest Topping 1 tablespoon milk 1 tablespoon sugar
Instructions 1. Heat oven to 425°F. 2. Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. 3. Shape pastry into ball; divide in half. Shape each half into ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate. 4. Roll out other pastry ball on lightly floured surface into 12-inch circle. Fold into quarters. Place into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside. 5. Combine all filling ingredients in bowl; toss lightly to coat fruit. Spoon into prepared crust. 6. Roll out remaining pastry ball on lightly floured surface into 11-inch circle. Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips, 1 inch apart, over filling. Place 5 strips at right angles to strips already in place. Trim ends. Fold remaining edge of bottom crust over strips; crimp or flute edge. Brush crust with milk; sprinkle with 1 tablespoon sugar. 7. Bake 55-65 minutes or until crust is golden brown and juice begins to bubble. (If browning too quickly, cover pie loosely with aluminum foil.) Cool pie 1 hour before serving.
Description The traditional pie with the lattice top.
Servings
8
Notes
Rhubarb is a favorite in our house so I have multiple recipes using it.
Source Land O'Lakes
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