Using twice as much of my go-to pie dough recipe, this pie highlights the delicate pink tones of the strawberry and rhubarb as they peek out from beneath the golden lattice.
INGREDIENTS:1 lb. fresh rhubarb, chopped (about 4 c.)2 c. (380 g.) chopped strawberries1 1/4 c. (250 g.) granulated sugar1/4 c. (50 g.) cornstarch1 tsp. finely grated lemon zest1 tsp. fresh lemon juice1 tsp. pure vanilla extract1/2 tsp. kosher salt2 batches store-bought or homemade pie dough2 tbsp. cold unsalted butter, cut into small pieces1 large egg, beaten to blend3 tbsp. sanding sugarVanilla ice cream, for serving
Step 1: Set oven temperature to 375°. Combine the rhubarb, strawberries, cornstarch, granulated sugar, lemon zest, lemon juice, vanilla, and salt in a big bowl and stir until the mixture starts to look moist.
DIRECTIONS:
Step 2: Roll out one batch of pie dough to a 12" circle on a lightly floured surface; store the remaining dough in the refrigerator. Open into a glass pie dish with a 9" diameter. Add the fruit mixture by scraping it in.
Step 3: Roll the leftover dough into a circular with a diameter of 12 inches on a lightly floured board. Cut into ten 1"-wide strips. To make a lattice design, lay 5 strips vertically over the pie filling and then put the remaining 5 strips horizontally across the pie, working alternating over and under the vertical strips. Press the bottom round edge over the strips and fold it up to seal.
Step 4: Add a butter dot on top. Apply egg wash and then dust with powdered sugar.
Step 5: Bake the pie for one hour and ten to one hour and twenty minutes, or until the bottom crust is golden brown (check through the bottom of the glass pie dish) and the filling is bubbling and thickened. Cover the pie with foil for the last thirty minutes to prevent the crust from browning too quickly.
Step 6:Serve with ice cream on the side after letting cool slightly.