Yesterday I visited the Wicker Park Farmer’s Market and saw one stand selling “last of the season” rhubarb. With summer coming in full force and some of my favorite produce quickly leaving the market I decided to snatch up the last bit of rhubarb the man was selling. With that I also picked up a pint of strawberries and the first raspberries I’ve seen this summer.
My friend Katie and I decided to put this fruit to good in use in the form of a summer pie! We were both unfamiliar with lattice-topped pies and decided that it might be fun to take on the challenge and make our own dough.
The recipe we used for both the dough and the filling was from Bon Appetit for Lattice-Topped Strawberry- Ruhbarb Pie. We didn’t have a food processor so we made due by using the back of a fork to create a coarse meal with the dry ingredients and the butter and shortening. We also made a minor adjustment to the filling by adding equal parts strawberry and raspberries (about 8 oz. each). We took our time with the delicate strips of dough and worked as a team by lifting alternating strips of dough to create the lattice pattern. We enjoyed this pie after pizza from Piece and it was the perfect way to end a nice Sunday night.
Lattice-Topped Rhubarb-Berry Pie
from Bon Appétit | April 1997
For crust
- 3 cups all purpose flour
- 2 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup chilled solid vegetable shortening, cut into pieces
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
- 10 tablespoons (about) ice water
For filling
- 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
- 1 8-ounce container strawberries, hulled, halved
- 1 8-ounce container raspberries
- 1/2 cup (packed) golden brown sugar
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Make crust:
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Make filling:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.
