Yesterday I took a much needed break from my cubicle to get my life in order. Of course, the best way to get your ducks in a row is to bake a pie.
Since we’re in the glorious, narrow window of time when rhubarb and strawberries grow rampant, I filled up my co-op basket with 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’re impatient — sneaking sloppy spoonfuls out of the pan before it’s congealed.
Lattice Crust
Ingredients
- 3 cups all-purpose flower
- 3 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup vegan margarine
- 3 tablespoons canola oil
Cooking Directions
- In a large bowl or food processor, mix the flour, sugar and salt.
- Using two knives, a pastry cutter or the 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 quickly and try to keep as many buttery chunks in the dough as possible.
- Place in a covered container in the fridge for at least an hour while you prepare the filling.
Strawberry-Rhubarb Filling
Ingredients
- 4 cups rhubarb, trimmed and chopped into 1/2-inch chunks
- 3 1/2 cups strawberries, trimmed and quartered
- 1/3 cup packed brown sugar
- 2/3 cup white sugar
- 1/3 cup cornstarch
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
Cooking Directions
- 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 the 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.
