Strawberry Rhubarb Pie

Pie Crust: in a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle, lifting up and turning the pastry a quarter turn as you roll (always roll from the center outwards). Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim any overhanging pastry to an edge of 1/2 inch (1.5 cm). Refrigerate the pastry, covered with plastic wrap, while you make the filling.

Remove the second round of pastry and roll it into a 13 inch (30 cm) circle. Using a pastry wheel or pizza cutter, cut the pastry into about 3/4 inch (2 cm) strips. Place the strips on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 10 minutes.

Make the Strawberry Rhubarb Filling: place the cut strawberries and rhubarb in a large bowl. In a small bowl mix together the cornstarch, sugar, and ground cinnamon.

Remove the chilled pie crust from the fridge. Sprinkle about 2 tablespoons of the sugar mixture over the bottom of the pastry crust. Add the remaining sugar mixture to the strawberries and rhubarb and gently toss to combine. Pour the fruit mixture into the prepared pie shell. Sprinkle the fruit with about 1 teaspoon of lemon juice and dot with 2 tablespoons of butter.

Remove the lattice pastry from the refrigerator and, starting at the center with the longest strips and working outwards, weave a lattice top over the filling: place half the strips about 1 inch (2.5 cm) apart, fold back every other strip halfway, lay a perpendicular strip, then unfold and repeat with the remaining strips. Trim the edges of the pastry strips, leaving a 1 inch (2.5 cm) overhang, seal them by folding under the bottom crust, and flute the edges. Brush the lattice with milk and sprinkle with a little sugar. Cover and refrigerate while you preheat the oven to 400°F (205°C), placing the rack in the lower third with a foil-lined baking sheet on it to catch spills.

Place the pie plate on the hot baking sheet and bake for about 35 minutes, then, if the edges are browning too much, cover with a foil ring. Continue to bake for about another 10 minutes or until the crust is golden brown and the fruit juices begin to bubble.

Remove the pie from the oven and place on a wire rack to cool for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Makes one 9 inch (23 cm) pie. Leftovers can be stored in the refrigerator for about 3 days; reheat before serving. This pie can be frozen.