-
1
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
-
2
Toss the rhubarb, strawberries, sugar, and orange zest together in a large bowl.
-
3
In a measuring cup, dissolve the cornstarch in the orange juice and then mix it in with the fruit.
-
4
Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes.
-
5
Spoon the fruit mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
-
6
For the lattice, place the second crust on a cutting surface and slice 8 equal size strips of dough with a pizza wheel.
-
7
Starting at one edge, using every other strip of dough, place 5 parallel strips across the pie.
-
8
Fold back the 2 strips that are on either side of the center half way and place a strip of dough across the center of the pie perpendicular to the other strips.
-
9
Place the 2 strips back over the pie again and fold the 3 alternate strips half way back.
-
10
Place a second perpendicular strip of dough over the pie.
-
11
Place the 3 strips back over the pie again and repeat with a third strip of dough on the opposite side.
-
12
Trim the lattice pieces.
-
13
Lift the edge of the bottom crust over the edge of the lattice pieces and crimp the two together with your fingers.
-
14
Brush the lattice pieces with the egg wash.
-
15
Place the pie on the prepared sheet pan and place it in the middle of the oven.
-
16
Lower the heat to 350 degrees F and bake 45 minutes, until the filling is very bubbly and the crust is nicely browned.
-
17
Allow to cool and serve warm or at room temperature.
