Strawberry Rhubarb Lattice Pie

Well… WordPress just lost the entire post I wrote to go with this pie. I hit “Save Draft” and when the save was completed there was nothing in the editing space whatsoever. And in the HTML view there was just a long list of non-breaking spaces. That happen to anyone else before?

So.. I’m not going to rewrite the entire post. It was mostly explaining my intimidation at making pie top crusts as I have a tendency to always have them come out off-center and not properly vented. This led to the fact that lattice topped pies were somewhat of a baking nemesis of mine, despite my never having made one before.

As you can see above, I overcame and made one! To be honest, the story wasn’t that intriguing, there was no great point of conflict (beyond my own fears), no entertaining sidekick (beyond me making fun of myself), and no star-crossed lovers (beyond my love/hate relationship with pie crust).

I actually took a ton of photos while I was putting the pie together, so instead of attempting to recreate the post I wrote, I’m going to let the photos speak for themselves. (With a couple notes of commentary here and there.)

(I swear, I usually make my own crust, but my food processor broke and I was so intimidated by the idea of foreign crust making methods and the idea of THEN having to make it into a lattice that I bought a crust. Don’t judge me.)

(I highly recommend the pizza cutter + ruler method for making strips.)

(Visit BonAppetit.com for awesome lattice weaving tips, and the inspiration for the series of photos above.)

(Trim & crimp!)

(I am super proud of this photo and the lattice in it!)

Yay pie! I hope you enjoyed the (mostly) visual journey of me having no idea how to make a lattice crust, to making one I am quite proud of!

P.S. Booo WordPress, whhhy?

Recipe from Epicurious.com

Ingredients

• 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
• 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
• 1/2 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 9-inch pie crusts

• 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Directions

1. Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
2. Roll out 1 crust on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
3. Roll out second crust 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.
4. 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

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