Strawberry Rhubarb Pie

Ingredients

• 2.5 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter – cut into 0.5-inch cubes, chilled
• 0.66 cup ice water – ice-cold
• 3 cups strawberries – hulled and halved
• 3 cups rhubarb – trimmed and sliced 0.5-inch thick
• 1.25 cups granulated sugar
• 0.25 cup cornstarch
• 1 tbsp lemon juice – fresh
• 1 large egg – beaten (for egg wash)
• 1 tbsp milk – for egg wash
• 1 tbsp turbinado sugar – for topping
• all-purpose flour – for dusting

Instructions

1. Combine the 2.5 cups all-purpose flour and the salt in a large bowl.
2. Cut in the chilled unsalted butter with a pastry cutter or fingertips until pea-sized bits remain.
3. Sprinkle in the ice water, tossing with a fork until the dough just holds together; knead briefly to form a cohesive mass.
4. Divide dough into 2 discs, wrap, and chill until firm, about 1 hour.
5. In a large bowl, mix the strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice; let stand 10–15 minutes to begin releasing juices.
6. Place a rack on the lowest oven position and set a rimmed baking sheet on it; preheat the oven to 425°F.
7. Dust your work surface with the all-purpose flour (for dusting). Roll one dough disc into a 12-inch round.
8. Fit the dough into a 9-inch pie plate, letting excess hang over; chill while you roll the top crust.
9. Roll the second dough disc into an 11–12 inch round for a full top or into strips for a lattice.
10. Scrape the fruit filling into the chilled bottom crust, mounding slightly in the center.
11. Top with the rolled dough (lattice or full). Trim to a 1-inch overhang, fold under to seal, and crimp. If using a full top, cut several vents.
12. Beat the egg with the milk; brush the top crust evenly and sprinkle with the turbinado sugar.
13. Chill the assembled pie 15–20 minutes to firm the dough.
14. Bake at 425°F for 20 minutes. Reduce heat to 375°F and continue baking 35–45 minutes until the crust is deep golden and the filling bubbles thickly through vents.
15. If the edges brown too quickly, tent them with foil during the last 20–25 minutes of baking.
16. Cool the pie on a rack until completely set, at least 4 hours, before slicing.