It is very good and fairly easy to make.
Please vote for me in the pie and book contests!
Step 1: Making the Crust
2 1/2 c. all purpose flour
1/2 tsp. Salt
1 c. Butter, chilled and cut into small pieces
1/2 c. Ice Water
Make sure that every thing you use is as cold as possible. (flour and Salt excluded)
I mixed mine in a stand mixer with a paddle attachment,and I put the bowl and paddle in the freezer about 2 hours before I started.
The crust can be done by hand with a pastry blender or a fork and some patience.
Step 2: Mixing Pie Dough
(you are trying to get the flour to stick to the dough more than mix completely)
When you reach an oatmeal consistency
very slowly (about a tablespoon at a time) add in ice water.
dough will form a ball.
Wrap tightly in saran wrap and refridgerate for 4 hours or more.
Step 3: Preparing Pie Filling
For the filling you will need...
1 1/2 c. Sugar
3 Tbsp. Corn Starch
1/4 tsp Salt
1/4 tsp. Ground nutmeg
3 c. Rhubarb (about 1 and 1/2 Lbs.) (cut into small cubes)
2 c. of Strawberry's (cut into small cubes)
1 Tbsp. Butter (cut into cubes)
I suggest washing the strawberry's and rhubarb first :)
and make sure you only cut up the red stem of the rhubarb not any of the leaf as they are poisonous.
Mix sugar, corn Starch, salt and nutmeg in a bowl.
add cut up strawberry's and rhubarb to bowl and toss gently until coated, let sit about 15 min. (it will take on a syrupy look)
Step 4: Rolling Out Pie Crust and Filling
I suggest rolling it out between 2 pieces of wax or parchment paper.
I was out so I used saran wrap (kind of a pain) :)
Make a ball out of the first half of dough and set between 2 pieces of wax paper, press down a bit with your hand,
Using a rolling pin roll out into a 9" circle
Place dough in pie pan and press softly to get it to stay in place.
Now you can add the strawberry rhubarb filling,and top with cut up pieces of butter.
Step 5: Lattice Top for Pie and Baking
roll out the same way as you did for the crust,
(in a ball between 2 sheets of wax paper.)
Roll out until it is about 1/4 inch thick.
Cut strips about 1/4 - 1/2 inch wide all the way across. ( I suggest using a pizza cutter.)
Please bear with me as I am not sure the best way to explain the lattice process.
Lay one strip vertically and one diagonally on the pie with their tops overlapping.
Then alternate strip direction going over 1 piece and under the next and so on and so forth until complete. (basket weave)
Press edges all the way around the pie to seal and cut off access.
Bake pie on middle rack at 350 degrees for 1 hour
(oven temperatures might vary)