Step 1 of 11
Strawberry Rhubarb Pie
In a food processor, combine the flour, salt and sugar. Add the cold butter and pulse until the mixture resembles coarse breadcrumbs, about 15 seconds.
Step 2
With the processor running, pour in water slowly until the dough just holds together when pinched. Do not process more than 30 seconds. Add more water a teaspoon at a time if needed.
Step 3
Turn the dough onto a work surface and gather into a ball. Divide in half, flatten each into a disk, wrap in plastic and refrigerate for at least 1 hour.
Step 4
Roll one dough disk on a lightly floured surface to a 12-inch circle. Fold in half, transfer to a 9-inch pie pan, unfold and press in. Trim to a 1/2-inch overhang. Refrigerate while preparing the filling.
Step 5
Roll the second disk to a 13-inch circle and cut into 3/4-inch strips for the lattice. Place strips on a lined baking sheet, cover with plastic wrap and refrigerate for 10 minutes.
Step 6
Mix cornstarch, 150g sugar and cinnamon together. Place the strawberries and rhubarb in a large bowl.
Step 7
Sprinkle 2 tablespoons of the sugar mixture over the bottom of the chilled pie shell. Add the remaining sugar mixture to the fruit and toss gently to combine.
Step 8
Pour the fruit filling into the pie shell. Sprinkle with 1 tsp lemon juice and dot with 2 tbsp butter.
Step 9
Weave the chilled lattice strips over the filling, starting from the centre. Trim strips to a 1-inch overhang, then fold them under the bottom crust and crimp to seal. Brush the lattice with milk and sprinkle with sugar.
Step 10
Preheat the oven to 400F / 205C with a foil-lined baking sheet on the lower rack. Bake the pie for 35 minutes. If the edges brown too fast, cover with a foil ring. Continue baking for about 10 more minutes until the crust is golden and the juices bubble.
Step 11
Cool on a wire rack for several hours before serving at room temperature with whipped cream or vanilla ice cream.
