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1
Heat oven to 425F.
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2
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Stir in enough water with fork just until flour is moistened.
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4
Shape pastry into ball; divide in half.
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5
Shape each half into ball; flatten slightly.
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6
Wrap 1 ball in plastic food wrap; refrigerate.
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7
Roll out other pastry ball on lightly floured surface into 12-inch circle.
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8
Fold into quarters.
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9
Place into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides.
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10
Trim crust to 1/2 inch from edge of pan; set aside.
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11
Combine all filling ingredients in bowl; toss lightly to coat fruit.
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12
Spoon into prepared crust.
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13
Roll out remaining pastry ball on lightly floured surface into 11-inch circle.
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14
Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel.
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15
Place 5 strips, 1 inch apart, over filling.
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16
Place 5 strips at right angles to strips already in place.
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17
Trim ends.
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18
Fold remaining edge of bottom crust over strips; crimp or flute edge.
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19
Brush crust with milk; sprinkle with 1 tablespoon sugar.
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20
Bake 55-65 minutes or until crust is golden brown and juice begins to bubble.
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21
(If browning too quickly, cover pie loosely with aluminum foil.)
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22
Cool pie 1 hour before serving.
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23
*Substitute sliced frozen rhubarb, thawed, well-drained.
