We have upcoming obligations for mother’s day weekend and wanted to be sure to fit in my mother in law’s mother’s day celebration, so we had my in-laws over for dinner last night. I wanted to be sure to make something special for dessert, so I figured I’d try my hand at lattice crust atop a strawberry rhubarb pie.
|Why yes, that is a measuring tape that I’m using to ensure my strips of dough are even.|
Of course, being a neurotic baker and only occasionally successful at pastry undertakings; I default to Cooks Illustrated for all things that I’m not 100% confident about. That means that I religiously use their vodka pie crust recipe, subbing out the vegetable shortening and replacing it with hand-rendered leaf lard for flavor. And I also used their recipe for the filling which calls for instant tapioca over corn starch or flour as a thickener.
Strawberry Rhubarb Pie – slightly adapted from Cooks Illustrated
3 cups fresh, sliced strawberries
3 cups fresh rhubarb stalks, cut into 1-inch pieces
3/4 cups granulated sugar (if you like your desserts tart, cut out a couple tablespoons of sugar)
1 tbsp grated orange zest
2 tsp lemon juice
1/4 tsp vanilla extract
3 tbsp quick-cooking tapioca
Pie crust 12 inch bottom and 12 inch top
*Pre-heat oven to 400 degrees.
*Toss strawberries and rhubarb with sugar, lemon juice and orange zest, vanilla extract, and tapioca; let stand for 15 minutes.
*Place the 12 inch bottom pastry into a 9-inch Pyrex pie pan, leaving 1/2″ dough overhanging the lip. *Pour fruit mixture, including juices, into pie shell.
*Assemble your lattice and trim lattice to fit 1/2″ inside the bottom crust.
*Fold over bottom crust and crimp either with your fingers or a fork.
*Glaze crust with a beaten egg and sprinkle with coarse sugar.
*Gloat that you made gorgeous lattice tops.
*Place pie into preheated oven and bake for 20-25 minutes before reducing temp to 350 and baking for an additional 30-40 minutes.
*Transfer pie to wire rack to cool. Avoid covering as this will cause condensation and make your crust soggy.
Overall, I am very pleased with how the pie turned out. I would drop the amount of tapioca just a hair, and that has been reflected in the recipe, and I prefer my desserts less sweet than most, so in the future I’ll cut the sugar by a couple tablespoons to reflect that.