𝐖𝐚𝐧𝐭 𝐭𝐨 𝐦𝐚𝐤𝐞 𝐭𝐡𝐢𝐬 𝐩𝐞𝐫𝐟𝐞𝐜𝐭 𝐬𝐮𝐦𝐦𝐞𝐫𝐭𝐢𝐦𝐞 𝐭𝐫𝐞𝐚𝐭? 𝐇𝐞𝐫𝐞’𝐬 𝐰𝐡𝐚𝐭 𝐲𝐨𝐮’𝐥𝐥 𝐧𝐞𝐞𝐝:
1 1/4 pounds rhubarb (about 4 cups)
1 pound strawberries (about 3 cups)
2 large lemons1/2 cup plus 1 tablespoon granulated sugar, divided
1/2 cup packed light brown sugar
5 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 (14- to 16-ounce) package prepared pie crusts (or 1 homemade double pie crust)
All-purpose flour, for dusting
1 large egg
1 tablespoon tablespoon water
2 tablespoons coarse sugar, such as demerara
𝐇𝐞𝐚𝐭 𝐭𝐡𝐞 𝐨𝐯𝐞𝐧. Arrange a rack in the middle of the oven and heat the oven to 350ºF.
𝐏𝐫𝐞𝐩 𝐭𝐡𝐞 𝐫𝐡𝐮𝐛𝐚𝐫𝐛 𝐚𝐧𝐝 𝐬𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐢𝐞𝐬. Prep the following, placing them all in a large bowl: Discard any leaves from 1 1/4 pounds rhubarb, then dice. Trim the tops from 1 pound strawberries, then quarter them. Finely grate the zest of 2 large lemons, then juice them.
𝐌𝐚𝐤𝐞 𝐭𝐡𝐞 𝐟𝐢𝐥𝐥𝐢𝐧𝐠. Add 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 5 tablespoons cornstarch, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt. Toss to combine, making sure there are no clumps of sugar left in the bottom of the bowl.
𝐅𝐢𝐥𝐥 𝐭𝐡𝐞 𝐩𝐢𝐞 𝐬𝐡𝐞𝐥𝐥. Unroll one of the pie doughs, or roll out a homemade pie dough into a 12-inch round. Transfer to a 9-inch standard pie pan. Press the dough into the bottom and up the sides of the pan. Pour the filling and any accumulated juices from the bowl into the crust. Arrange the filling into an even layer.
𝐌𝐚𝐤𝐞 𝐚 𝐥𝐚𝐭𝐭𝐢𝐜𝐞 𝐭𝐨𝐩 𝐜𝐫𝐮𝐬𝐭. Unroll the second pie dough, or repeat rolling out the second homemade pie dough, and lightly flour the surface. Cut into 1 1/2-inch wide strips. Lay half the strips horizontally over the pie, using the longer strips in the center of the pie and the shorter strips toward the edges. Fold every other strip back on itself. Lay one of the remaining strips vertically over the pie so that it lays across the unfolded horizontal strips. Unfold the folded horizontal strips so they lay over the vertical strip and fold the strips running under the vertical strip back over top. Lay another vertical strip of pie crust over the pie. Continue swapping the folded and unfolded horizontal strips and adding one new vertical strip each time. Continue until one half of the pie is completely latticed, then repeat the same pattern on the other half. (Here’s a step-by-step tutorial).
𝐒𝐞𝐚𝐥 𝐭𝐡𝐞 𝐜𝐫𝐮𝐬𝐭. Pinch the edges of the pie dough together with your fingers or the tines of a fork to seal the top and bottom crusts together.
𝐄𝐠𝐠 𝐰𝐚𝐬𝐡 𝐚𝐧𝐝 𝐬𝐮𝐠𝐚𝐫 𝐭𝐡𝐞 𝐭𝐨𝐩 𝐜𝐫𝐮𝐬𝐭. Whisk 1 large egg and 1 tablespoon water together into a small bowl until no streaks of yolk remain. Brush the crust and crimped edges of the pie dough with the egg wash, then sprinkle evenly with 2 tablespoons coarse sugar and remaining 1 tablespoon granulated sugar.
𝐁𝐚𝐤𝐞 𝐭𝐡𝐞 𝐩𝐢𝐞. Place the pie on a rimmed baking sheet. Bake until the filling is bubbling, 50 to 55 minutes. If the edges of the pie crust start to brown too quickly, cover the edges with aluminum foil.
𝐂𝐨𝐨𝐥 𝐛𝐞𝐟𝐨𝐫𝐞 𝐬𝐞𝐫𝐯𝐢𝐧𝐠. Transfer the pie to a wire rack and cool at least 2 hours before slicing.
Make ahead: The pie can be made 1 day in advance.
Storage: Cover leftover pie loosely in plastic wrap and store at room temperature for up to 3 days.
Recipe courtesy of kitchn