My Own Strawberry Rhubarb Pie

Prep Time:
30 mins

Cook Time:
55 mins

Additional Time:
4 hrs

Total Time:
5 hrs 25 mins

Servings:
8

Yield:
1 (9-inch) pie

Ingredients

Directions

Combine strawberries, rhubarb, brown sugar, ½ cup white sugar, flour, 1 tablespoon cornstarch, cinnamon, and allspice in a large bowl until flour and cornstarch dissolve; set filling aside, 30 minutes. (Add 1 tablespoon more cornstarch if filling is very juicy.)

Preheat the oven to 400 degrees F (200 degrees C).

Roll out ½ dough on a floured work surface into an 11-inch circle; place into a 9-inch pie plate and chill until ready to use. Roll out remaining ½ dough on a floured work surface into a 10-inch circle; cut into ¾-inch wide strips. Pour filling into pie crust in pie plate; scatter butter over top.

Moisten rim of bottom crust with a small amount of water. Start with the longest dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press lattice strips down into bottom crust edge to seal; trim top crust strips neatly. Brush lattice with milk; sprinkle with 1 tablespoon white sugar. Cover edges with aluminum foil strips.

Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C). Bake until filling is bubbling and crust is golden, about 40 minutes more. Remove aluminum foil about 15 minutes before end of baking.

Turn off oven with the door open; rest pie for 15 minutes. Close the oven door; rest 15 minutes more. Transfer to a wire rack; cool completely, 3 hours to overnight. Filling will thicken as it sits.

Cook's Note:

For a prettier crust, use a scalloped edge pastry cutter to cut lattice dough strips.

Nutrition Facts (per serving)