Lattice-topped Strawberry-Rhubarb Pie

Name: Lattice-topped Strawberry-Rhubarb Pie
Yield: Makes 8 servings
Ingredients: 3 cups all-purpose flour; 2 1/2 teaspoons granulated sugar; 3/4 teaspoon salt; 2/3 cup chilled vegetable shortening, cut into pieces; 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces; About 10 tablespoons ice water; 3 1/2 cups (1/2-inch-thick) sliced trimmed rhubarb (1 1/2 pounds untrimmed); 1 (16-ounce) container strawberries, hulled, halved (about 3 1/2 cups); 1/2 cup (packed) light brown sugar; 1/2 cup granulated sugar; 1/4 cup cornstarch; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 large egg yolk, beaten to blend with 1 teaspoon water, for glaze

November 7, 2012

When strawberries and rhubarb are at the peak of freshness, buy some, if only to make this pie. Be mindful of adding water slowly to the dough to achieve flaky perfection. Depending on the room temperature and humidity, the dough may need less or more water than the recipe calls for.

Recipe notes

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