Serve at room temperature or rewarm in a 350☏ (180☌) oven for 10 to 15 minutes just before serving. 2 cups frozen strawberries, thawed, drained and juice reserved 1 cup granulated sugar 2 tablespoons cornstarch 3 cups chopped frozen rhubarb (partially. Transfer to a wire rack and let cool completely to set. If the lattice begins to get too dark, tent with aluminum foil for the remainder of the cooking time. Meanwhile, position a rack in the lower third of an oven and preheat to 350☏ (180☌).īake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes.
STRAWBERRY RHUBARB PIE LATTICE HOW TO
Refrigerate the pie until the dough is firm, 20 to 30 minutes. How to Make a Lattice Pie Crust for Lattice Strawberry-Rhubarb Pie. Combine the filling mixture and add it into the prepared pie crust. Line a deep dish pie pan with pie dough per the recipe below. Fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. You can use homemade crust or store-bought. Lift off the insert and the dough from the lattice cutter, then invert the dough over the pie and lift the insert. Using a rolling pin, press the dough into the lattice cutter. Place a lattice pie crust cutter on your work surface and arrange the remaining dough round on top. Trim excess, roll & crimp the edge, brush with egg wash, and sprinkle with clear sparkling sugar. Immediately transfer to the dough-lined pan. Place the strawberries and rhubarb in a large bowl, sprinkle with the sugar mixture and toss to distribute evenly. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
Divide the pie pastry in half roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. In a small bowl, stir together the sugar, cornstarch, tapioca and salt. Preheat oven to 450 degrees F (230 degrees C). Set the dough-lined pan aside, along with the second dough round, in a cool place until ready to use.
Using kitchen scissors, trim the edge of the dough, leaving 3/4 inch (2 cm) of overhang and reserving any dough scraps. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the dish. Fold 1 dough round in half and carefully transfer to a 9-inch (23-cm) pie dish.
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