-
1
Sift together whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl, whisk until well mixed.
-
2
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.
-
3
Pour in sour cream and oil, stir with a spatula or wooden spoon to combine with the dry ingredients.
-
4
Drizzle water over the mixture.
-
5
Stir with the spatula or wooden spoon until evenly moist.
-
6
Knead the dough a few times with your fingers in the bowl, the mixture will be a little coarse meal like.
-
7
Transfer onto a clean working surface or cutting board and knead a few more times, until the dough just forms and holds together.
-
8
Half the dough into two equal portions and shape into 5-inch-wide disks.
-
9
Wrap each in plastic and chill in the refrigerator for at least 1 hour.
-
10
Toss cornstarch, strawberries, rhubarb, sugar, lemon juice, nutmeg and salt in a large bowl until evenly mixed.
-
11
Place a rack in the center of the oven and put a foil-lined baking sheet on the rack below, preheat oven to 425F.
-
12
Take the dough out of the refrigerator, allow to stand at room temperature for about 6 minutes to soft a little bit.
-
13
Roll one portion on a well floured working surface into a 12-inch circle.
-
14
Invert the dough into a 9-inch pie pan that is coated with cooking spray or grease with butter.
-
15
Moisten the outer edge of the dough with water.
-
16
Scrape the filling and any accumulated juices into the crust.
-
17
For the lattice top:
-
18
Roll the remaining dough on a well floured working surface or into a 12-inch circle.
-
19
.
-
20
Cut the dough into 1-inch strips with a pastry wheel or a knife.
-
21
Lift off every other strip and lay them on top of the pie, leaving about a 1-inch gap between strips.
-
22
Use the shorter strips for the edges and the longer ones for the middle of the pie.
-
23
(You may not need to use the outermost strips.)
-
24
Fold back the first, third and fifth strips of dough to the edge of the pie.
-
25
Arrange a shorter strip of dough across the second and fourth strips, about 1 inch from the edge.
-
26
Unfold the folded strips over the crosswise strip.
-
27
Fold back the second and fourth strips over the first crosswise strip.
-
28
Put another strip crosswise, about 1 inch from the first.
-
29
Unfold the strips over the second crosswise strip.
-
30
Keep folding back alternating strips and placing crosswise strips until the top is covered with woven strips.
-
31
Trim any overhanging crust.
-
32
Crimp the outer edge with a fork or use your finger to form some pinches.
-
33
Brush egg white over the dough, sprinkle sugar (if desired) over just the lattice top, not the outer edge.
-
34
Bake for about 20 minutes.
-
35
Then rotate the pie 180 degrees and lower the oven temperature to 325.
-
36
Go on baking until the crust is golden and the filling starts to bubble, about 35 minutes more.
-
37
Allow to cool on a wire rack for at least 2 hours or keep in the refrigerator until ready to serve.
-
38
Serve at room temperature or chilled.
