Lattice-Topped Strawberry-Rhubarb Pie Recipe
This is a pretty pie, with the perfect combination of strawberries, rhubarb and cinnamon, and a delicate, flaky crust.
Keywords
- bon appétit
- pie
- rhubarb
- strawberry
- nut free
- food processor
- easter
- spring
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Ingredients
- 3 cups all purpose flour
- 2½ teaspoons sugar
- ¾ teaspoon salt
- ⅔ cup chilled solid vegetable shortening, cut into pieces
- ½ cup plus 2 tablespoons (1¼ sticks) chilled unsalted butter, cut into pieces
- 10 tablespoons (about) ice water
- 3½ cups ½-inch-thick slices trimmed rhubarb (1½ pounds untrimmed)
- 1 16-ounce container strawberries, hulled, halved (about 3½ cups)
- ½ cup (packed) golden brown sugar
- ½ cup sugar
- ¼ cup cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
- 1 teaspoon water
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