Strawberry-Rhubarb Lattice Pie

Recipe by: Lori Longbotham | from Luscious Berry Desserts

Cookstr

Course: Dessert

Total Time: Under 4 Hours

Skill Level: Moderate

Cost: Moderate

Photo by Joseph De Leo

This recipe was given to me by Carol Prager—one of the best cooks I know. A classic, with perfectly balanced flavors and textures, this is really good, and it perfectly highlights the classic combination of strawberry and rhubarb.

Yield: SERVES 6

INGREDIENTS

Pastry:

2 cups all-purpose flour
½ teaspoon salt
¾ cup cold vegetable shortening
5 to 6 tablespoons ice water

Filling:

1¼ cups sugar
1/3 cup all-purpose flour
1/3 teaspoon ground cinnamon
Pinch of salt
1 pound (3 cups) fresh rhubarb, trimmed and cut into ½-inch pieces
1 pint small ripe strawberries, hulled and halved
1 tablespoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into small pieces

Luscious Raspberry Ice Cream (optional)

Directions

STEP 1: To make the pastry pulse the flour and salt in a food processor until well blended. Add the shortening and pulse until the mixture resembles coarse crumbs. Sprinkle 1 tablespoon cold water over the mixture and pulse 2 or 3 times. Repeat the process with the remaining cold water as needed, 1 tablespoon at a time, following each addition of water by 2 quick pulses, just until the dough comes together when a small bit is pressed between your fingers. Divide the dough into 2 pieces, one slightly larger than the other, and shape into disks. Refrigerate for at least 1 hour, or overnight, wrapped in wax paper.

STEP 2: Preheat the oven to 425°F. Have ready a 9-inch pie plate.

STEP 3: To make the filling combine the sugar, flour, cinnamon, and salt in a large bowl. Stir in the rhubarb, strawberries, and lemon juice.

STEP 4: On a lightly floured surface, roll out the larger pastry disk to a 1/8-inch-thick round. Transfer the dough to the 9-inch pie pan. Trim the edges leaving a 1-inch overhang. Spoon the filling into the shell, top with any sugar mixture remaining in the bowl, and dot with the butter.

STEP 5: Roll out the remaining disk of dough to a 1/8-inch-thick round. Cut into ¾-inch strips and arrange in a lattice pattern on top of the filling. Fold the edge of the bottom crust up over the end of the strips, building a high rim. Seal and crimp decoratively. Place the pie on a baking sheet.

STEP 6: Bake for 15 mintues. Reduce the oven temperature to 350°F and bake for 45 to 50 minutes longer, until the berries are bubbling and the pastry is golden brown. Cool completely on a wire rack.

Step 7: Serve, cut into wedges, with the ice cream, if using.

NUTRITIONAL INFORMATION

Nutrients per serving

Nutritional information does not include Luscious Raspberry Ice Cream. For nutritional information on Luscious Raspberry Ice Cream, please follow the link above.

Calories 632 kcal

Calcium 7 % daily value

Vitamin C 68 % daily value

Vitamin A 1 % daily value

Potassium 325 mg

Magnesium 26 mg

Protein 6 g

Sugar 45 g

Fiber 4 g

Total Carbohydrate 86 g

Cholesterol 10 mg

Sodium 248 mg