Strawberry Rhubarb Pie

Yesterday I took a much needed break from my cubicle with the intention of getting my life in order. Of course, the best way to get your ducks in a row is to bake a pie. Can you think of a better way to get your swagger back? We're in the glorious, narrow window of time when rhubarb and strawberries grow rampant so I filled my co-op basket with all items pink and red. This pie takes a few hours to set, so get started early. That way you can spend the whole day ogling at it on the counter, or if you are impatient like me, sneaking sloppy spoonfuls out of the pan before it's congealed. Whether you are patient or prefer your pie eaten out of a bowl, this sweet and sour delight is a guaranteed crowd pleaser, even if the crowd only consists of one person...you! 

Lattice Crust

3 cups AP flour

3 tsp. sugar

1/4 tsp. salt

1 cup earth balance margarine

3 Tbs. canola oil

ice cold water

In a large bowl or food processor, mix the flour, sugar, and salt. Using two knives, a pastry cutter, or the knife fixture, cut the margarine and oil into the dough until you get large crumbles. Slowly add the ice water, one tablespoon at a time, until a ball forms. Work as quickly as possible and try to keep as many buttery chunks in the dough as possible. Place in a covered container and place in the fridge for at least an hour while you prepare the filling. 

Filling

4 cups rhubarb (trimmed and chopped into 1/2 inch chunks)

3 1/2-4 cups strawberries (trimmed and quartered)

1/3 cup packed brown sugar

2/3 cup white sugar

1/3 cup cornstarch 

1/2 tsp. cinnamon

1 tsp. lemon juice

1/4 tsp. salt

Preheat your oven to 400 degrees. In a large bowl mix all ingredients until combined. Roll 1/2 of your pie dough into a large circle and place in pan. Prick the crust with a fork and fill. Roll out the remainder of the dough and slice into long strips for a lattice top. Sprinkle the lattice with coarse sugar and place in the oven for 1 hour, or until the edges of the crust are browned. Let the pie sit for a number of hours until cooled and solidified. 

Enjoy!

NRG