Makes one 9-inch pie
A classic New England favorite, strawberry-rhubarb pie ushers in pie season. Roll this buttery pastry between sheets of parchment paper, which makes it easier to handle. A lattice top is traditional. Weave the strips or simply lay them on the pie.
CRUST
| 3 | cups flour |
| 3 | tablespoons sugar |
| 1½ | teaspoons salt |
| 1 | cup (2 sticks) unsalted butter, cut into ¼-inch slices |
| ¼ | cup solid vegetable shortening, cut up |
| 5 | tablespoons ice water |
| 1 | tablespoon lemon juice |
1. In a large, zipper plastic bag, combine the flour, sugar, salt, butter, and shortening. Seal the bag and shake it; freeze for 20 minutes.
2. Transfer the flour mixture to a food processor. Pulse the machine 5 to 6 times or until the butter is in grain-size pieces. Transfer the mixture to a bowl. Sprinkle the water and lemon juice on top. With your hands, toss like a salad until the dough starts to clump together.
3. Tip the clumps onto the counter and divide into 2 piles, one slightly larger than the other. Press each one together to form 2 flat disks. Wrap in foil; refrigerate for 2 hours.
FILLING
| 1½ | pints fresh strawberries, hulled and halved |
| 4 | stalks (8 ounces) fresh rhubarb, thinly sliced |
| 1 | cup sugar |
| ⅓ | cup flour |
| ⅛ | teaspoon salt |
| 1 | tablespoon butter, cut into small pieces |
| 1 | egg, beaten with 1 tablespoon water |
| Extra sugar (for sprinkling) |
1. Have on hand a 9-inch pie pan.
2. Let the dough sit at room temperature for 10 minutes. Cut 2 sheets of parchment paper, each about 14 inches long. Set the smaller disk on a sheet of parchment, cover with the other sheet, and roll into a ⅛-inch-thick circle. Turn the bottom parchment upside into the pie pan and lift off the paper. Fit the dough into the sides and bottom, lifting it at the edges to avoid stretching it. With scissors, trim the dough so that it is even with the edge of the pan; refrigerate.
3. Roll the second disk in the same way, to a ⅛-inch-thick round. Slide the dough onto a baking sheet; refrigerate.
4. Set the oven at 375 degrees.
5. In a large bowl, toss strawberries, rhubarb, sugar, flour, and salt. Transfer the filling to the pie pan and dot with butter. Brush the rim lightly with water.
6. Slide the parchment with the round onto a cutting board. Cut 1-inch-wide strips. Lay 5 on the pie, using the shorter pieces for the edges. Turn the pie 45 degrees and lay 5 more strips on it. Trim them so that they are even with the edges. Cover the rim all around with more strips of dough. Crimp the edges or press them with a fork. Brush with egg and sprinkle with sugar.
7. Set the pie on a baking sheet. Bake in the center of the oven for 80 to 90 minutes, or until the crust is golden and the filling is bubbling. If the crust browns before the filling is cooked, cover the pie loosely with foil.
8. Cool on a rack for at least 45 minutes before serving. Sally Pasley Vargas