...but didn't you say you didn't like rhubarb? you may ask. Yes, I did, and yes, I'm quite prepared to eat my words as well, for I have come around to this most enthusiastic of our homegrown goods (the gooseberries are just barely ripe, and the birds got most of the redcurrants). It's still going strong in the garden, although of course the stalks aren't quite as tender as in, say, June. Never mind, though, as this pie spends a whopping hour and a half in the oven - just the thing to go for in the middle of a heat wave! Whoops.
I can't believe I haven't blogged about it here, but the summer's foremost dessert has been a fabulous crumble with rhubarb and strawberries (I've adapted it somewhat - throw some oatmeal and nuts in the crumble, reduce the sugar in the fruit mix and use more rhubarb than strawberries) that for some reason just refuses to photograph. I hope I'll still have time for a last attempt, but we're fast running out of strawberry season, too, so it may have to wait until next year. Wonderful on its own, divine with vanilla custard or ice cream.
But back to this rhubarb dessert. With over a hundred reviews at epicurious (most of them debating the cooking time - I did reduce mine a bit because the lattice was starting to turn unattractive, but really I think the long stay in the oven gives this a rounded, jammy taste that I for one adored) I was fairly certain there couldn't be much wrong with it. I made my own crust because shortening is not something I'm familiar with, have access to, or am in favor of, and I don't know if things'd be different with the original, but I have to say I prefer pre-baked crusts. But that's really the only thing I'd change, and I'm usually known for my nitpicky habits!
Rhubarb-Strawberry Lattice Pie
adapted from Bon Appétit, April 1997
500 ml (2 cups) cups all-purpose flour
2 tbsp sugar
¾ tsp salt
175 g (6 oz) butter
100 ml (7 tbsp) ice water
750 ml (3 cups) chopped rhubarb
1 l (4 cups) strawberries
100 ml (7 tbsp) soft brown sugar
100 ml (7 tbsp) sugar
50 ml (about 3 tbsp) potato flour
½ tsp ground cinnamon
1/4 teaspoon salt
lightly whipped egg for glaze
Cut the butter into small cubes and pop in the freezer for 15 minutes. Mix together the dry ingredients for the crust, cut in the butter (I do this by pulsing it in a food processor) and add enough of the water (start with about 75 ml/5 tbsp) to make the dough gather in small clumps. Tip out on a piece of clingfilm and press together to form a cohesive dough. Divide the dough in two, one piece slightly smaller than the other, form into flat disks and wrap in clingfilm. Refrigerate overnight (or at least an hour).
Hull and halve/quarter the strawberries and mix together fruits, sugars, cinnamon, salt & potato flour in a large bowl.
Roll out the larger piece of dough on a floured surface and transfer to a buttered, floured pie form. Pour in the filling. Roll out the smaller piece of dough and cut into strip. Arrange the strips in a slanted lattice pattern and press the ends against the bottom crust to seal. Brush the lattice top with eggwash and sprinkle with sugar. Bake at 200°C (400°F) for 20 minutes, reduce the heat to 175°C (350°F) and bake for another hour. Let cool completely before serving.