Strawberry Rhubarb Pie

I promised this recipe so here ya go!

Strawberry Rhubarb Lattice Pie
compliments of Martha Stewart Living

For the crust

2 3/4 cups all purpose flour

1 tablespoon sugar

Salt

2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces

1/3 to 2/3 cup ice water

Pulse flour, sugar, and 1 teaspoon salt in food processor until combined.  Add butter and pulse until mixture resembles coarse meal, about 10 seconds.  Drizzle 1/3 cup ice water evenly over mixture.  Pulse until mixture holds together when pressed between two fingers (dough should not be wet or sticky).  If dough is too dry, add more water, 1 tablespoon at a time and pulse.  Shape the dough into two disks and wrap each in plastic wrap.  Refrigerate until firm, about 1 hour.

For the filling
1 3/4 pounds rhubarb, cut into 3/4 inch thick pieces (6 cups)
6 ounces strawberries, coarsely chopped (1 cup)
1 1/2 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon finely grated orange zest, plus 1 tablespoon orange juice
1/4 teaspoon salt

Extras
All purpose flour, for surface
2 tablespoons unsalted butter, cut into pieces
1 large egg, lightly beaten, for egg wash
Sanding sugar (optional)

Preheat oven to 375 degrees.  Make the filling: mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and salt.  Roll out 1 disk of the crust to a 1/8 inch thickness on a lightly floured surface.  Fit dough into a 9 inch pie plate.  Pour in filling; dot top with two tablespoons of unsalted butter pieces.  Refrigerate while making top crust.  Roll remaining disk to a 1/8 inch thickness on a lightly floured surface.  Cut into at least fifteen 1/2 inch wide strips using a fluted pastry cutter (or knife like I did).  Lay eight strips across pie.  Fold back every other strip and lay a horizontal strip across the center of the pie.  Unfold the folded strips, then fold back the remaining strips.  Lay another horizontal strip across pie.  Repeat folding and unfolding strips to weave a lattice pattern.  Repeat on remaining side.  Trim bottom and top crusts to a 1 inch overhang and press together to seal around edges.  Fold edges under and crimp as desired.  Refrigerate for 30 minutes (I didn't do this).

Brush crust with egg wash and sprinkle generously with sanding sugar (I used raw sugar).  Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and the bottom crust is golden, about 1 1/2 hours (Loosely tent with foil after 45 minutes if crust is browning too quickly).  Transfer pie to a wire rack and let cool for at least two hours before serving.

Pie can be stored at room temperature for up to two days.

I think my Grandma Spindler would be proud!