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1
Make the crust.
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2
Combine the flour, salt and butter in a large bowl.
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3
Gently cut the butter into the flour using 2 sharp knives in a crisscross motion until the butter is about the size of small peas.
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4
(The lighter the hand, the flakier the crust.)
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5
Slowly drizzle in 1/2 cup ice water and fold into the mixture with a fork until the dough comes together-you want to work the dough as little as possible.
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6
Add more water, 1 tablespoon at a time, if the dough is too dry.
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7
Turn the dough out onto a floured surface and divide into 2 balls.
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8
Form each into a disk, wrap in plastic and refrigerate at least 30 minutes.
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9
Meanwhile, trim the rhubarb and cut into 1/2-inch pieces.
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10
Hull the strawberries and slice.
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11
Combine the rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl; toss.
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12
Prepare the bottom crust.
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13
Preheat the oven to 425 degrees F. Roll out 1 disk of dough on a floured surface into a 12-inch round.
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14
Roll the dough onto the rolling pin, then carefully unroll it over a 9-inch pie plate.
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15
Gently press the dough into the plate with your fingers.
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16
Add the strawberry-rhubarb filling.
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17
Do not trim the overhanging dough.
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18
Make the lattice.
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19
Roll out the remaining disk of dough into a 12-inch round.
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20
With an old-fashioned crimper, sharp knife or pizza cutter, cut into 1-inch-wide strips.
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21
Lay about half of the strips on the pie in one direction, about 1/2 inch apart.
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22
Fold back every other strip halfway.
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23
Lay a strip perpendicular to the first ones.
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24
Unfold the strips back over the new strip, then fold alternate strips back halfway.
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25
Add another perpendicular strip; unfold the strips back over it.
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26
Repeat to form a lattice.
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27
Pinch the overhanging top and bottom crusts together, trimming as needed, then fold the dough under itself and crimp with your fingers.
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28
Bake the pie.
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29
Using your fingers, pat the lattice top with milk and sprinkle with coarse sugar.
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30
Put the pie on a baking sheet and place in the preheated oven.
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31
Bake 20 minutes, then reduce the oven temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbling, 50 more minutes.
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32
Let cool completely before slicing.
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33
Photograph by Steve Giralt
