Strawberry Rhubarb Pie

Turn the dough out onto your work surface and gather it into a ball. Divide it in half, then flatten each piece into a disk. Wrap each disk tightly in plastic wrap and refrigerate for about one hour. This chilling time is important; it firms up the butter and allows the gluten in the flour to relax, making the dough easier to roll.

Once the dough is chilled, take one disk from the fridge and place it on a lightly floured surface. Roll the pastry into a 12-inch (30 cm) circle. To keep the thickness even and prevent sticking, lift and turn the dough a quarter turn as you roll, always working from the center outwards. Fold the rolled dough in half and carefully transfer it to a 9-inch (23 cm) pie pan. Brush away any extra flour, then trim the overhanging pastry to an edge of 1/2 inch (1.5 cm). Cover the pie crust with plastic wrap and return it to the refrigerator while you prepare the filling.

Take the second disk of dough and roll it into a 13-inch (30 cm) circle. Using a pastry wheel or pizza cutter, cut the pastry into strips about 3/4 inch (2 cm) wide. Arrange these strips on a parchment paper-lined baking sheet, cover with plastic wrap, and chill them in the refrigerator for about 10 minutes. This helps them hold their shape when you weave the lattice.

In a large bowl, combine the cut strawberries and rhubarb. In a separate small bowl, whisk together the cornstarch, sugar, and ground cinnamon.

Take the chilled pie crust from the refrigerator. Sprinkle about 2 tablespoons of the cornstarch-sugar mixture evenly over the bottom of the pastry. Add the rest of the sugar mixture to the strawberries and rhubarb, tossing gently until the fruit is coated. Pour this fruit mixture into the prepared pie shell. Drizzle the fruit with about 1 teaspoon of lemon juice and dot the top with 2 tablespoons of butter.

Retrieve the chilled lattice strips from the refrigerator. Starting from the center with the longest strips, lay half of them over the filling, spaced about 1 inch (2.5 cm) apart. (Reserve the shortest strips for the outer edges.) Gently fold back every other strip about halfway. Place another strip of pastry perpendicular over the unfolded strips. Unfold the bottom strips, then fold back the strips that weren't folded back the first time. Lay another perpendicular strip and continue this weaving pattern until all strips are used. Trim the edges of the lattice strips, leaving a 1-inch (2.5 cm) overhang. Fold these overhangs under the bottom pastry crust and flute the edges to seal. Brush the lattice with milk and sprinkle with a little sugar. Cover the pie and chill it in the refrigerator while you preheat your oven to 400 degrees F (205 degrees C). Position an oven rack in the lower third of the oven and place an aluminum foil-lined baking sheet on it to catch any potential spills.

Carefully place the pie plate onto the hot baking sheet in the oven. Bake for about 35 minutes. If the edges start to brown too quickly, cover them with a foil ring. Continue baking for another 10 minutes, or until the crust is a deep golden brown and the fruit juices are visibly bubbling through the lattice.

Remove the pie from the oven and transfer it to a wire rack to cool completely for several hours. This allows the filling to set properly, preventing a runny slice. Serve at room temperature, perhaps with a dollop of softly whipped cream or a scoop of vanilla ice cream. Leftovers can be stored in the refrigerator for about 3 days; reheat gently before serving. The baked pie also freezes well.

This recipe yields one 9-inch (23 cm) pie.