Classic Strawberry Rhubarb Pie
Strawberry and rhubarb are a great pair. I remember my Mom making this juicy, sweet and tangy flakey strawberry rhubarb pie; and every year when the strawberry season comes we revisit fond memories. :)
|For the crust:|
whole-wheat pastry flour
plus 1 to 2 teaspoons for sprinkling, optional
light or canola oil
iced, or more as needed
beaten, for brushing
|For the filling:|
fresh or frozen (not thawed), sliced and 4 cups
fresh or frozen (not thawed), sliced
Sift together whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl, whisk until well mixed.
Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until smaller but you can still see the pieces.
Pour in sour cream and oil, stir with a spatula or wooden spoon to combine with the dry ingredients.
Drizzle water over the mixture.
Stir with the spatula or wooden spoon until evenly moist.
Knead the dough a few times with your fingers in the bowl, the mixture will be a little coarse meal like.
Transfer onto a clean working surface or cutting board and knead a few more times, until the dough just forms and holds together.
Half the dough into two equal portions and shape into 5-inch-wide disks.
Wrap each in plastic and chill in the refrigerator for at least 1 hour.
Toss cornstarch, strawberries, rhubarb, sugar, lemon juice, nutmeg and salt in a large bowl until evenly mixed.
Place a rack in the center of the oven and put a foil-lined baking sheet on the rack below, preheat oven to 425°F.
Take the dough out of the refrigerator, allow to stand at room temperature for about 6 minutes to soft a little bit.
Roll one portion on a well floured working surface into a 12-inch circle.
Invert the dough into a 9-inch pie pan that is coated with cooking spray or grease with butter.
Moisten the outer edge of the dough with water.
Scrape the filling and any accumulated juices into the crust.
For the lattice top:
Roll the remaining dough on a well floured working surface or into a 12-inch circle. .
Cut the dough into 1-inch strips with a pastry wheel or a knife.
Lift off every other strip and lay them on top of the pie, leaving about a 1-inch gap between strips.
Use the shorter strips for the edges and the longer ones for the middle of the pie. (You may not need to use the outermost strips.)
Fold back the first, third and fifth strips of dough to the edge of the pie.
Arrange a shorter strip of dough across the second and fourth strips, about 1 inch from the edge.
Unfold the folded strips over the crosswise strip.
Fold back the second and fourth strips over the first crosswise strip.
Put another strip crosswise, about 1 inch from the first.
Unfold the strips over the second crosswise strip.
Keep folding back alternating strips and placing crosswise strips until the top is covered with woven strips.
Trim any overhanging crust.
Crimp the outer edge with a fork or use your finger to form some pinches.
Brush egg white over the dough, sprinkle sugar (if desired) over just the lattice top, not the outer edge.
Bake for about 20 minutes.
Then rotate the pie 180 degrees and lower the oven temperature to 325°.
Go on baking until the crust is golden and the filling starts to bubble, about 35 minutes more.
Allow to cool on a wire rack for at least 2 hours or keep in the refrigerator until ready to serve.
Serve at room temperature or chilled.