Lattice-Topped Strawberry-Rhubarb Pie Recipe

Name: Lattice-Topped Strawberry-Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all purpose flour; 2 1/2 teaspoons sugar; 3/4 teaspoon salt; 2/3 cup chilled solid vegetable shortening, cut into pieces; 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces; 10 tablespoons (about) ice water; 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed); 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups); 1/2 cup (packed) golden brown sugar; 1/2 cup sugar; 1/4 cup cornstarch; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze); 1 teaspoon water

Servings: persons

3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
1 teaspoon water

1
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
2
Preheat oven to 400u00b0F. Combine first 7 ingredients in large bowl. Toss gently to blend.
3
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
4
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
5
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350u00b0F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

822

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups all purpose flour, 2 1/2 teaspoons sugar, 3/4 teaspoon salt, 2/3 cup chilled solid vegetable shortening, cut into pieces, and more.

Yes, Lattice-Topped Strawberry-Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lattice-Topped Strawberry-Rhubarb Pie

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