Sweet Strawberry Rhubarb Lattice Pie
Basic pastry for a 9 inch double crust
1 cup sugar
3 tbsp cornstarch
1/4 tsp salt
4 cups sliced rhubarb
2 cups sliced strawberries
2 tbsp butter
1 egg + 1 tbsp water, beaten together
Heat oven to 425 degrees
Line a large baking sheet with parchment. Set aside.
Roll pastry to fit the bottom of pie pan leaving some overhang. Set aside
In a large bowl toss together sugar, cornstarch, and salt. Add rhubarb and strawberries, and mix well. Pour into prepared crust.
Roll out remaining pastry. Cut into even strips. Weave two strips together, laying one over the other. Then place on top of the filling, continue across with remaining pieces until pie is covered. Brush with egg wash, sprinkle with sugar. Place on baking sheet and bake for 35-40 minutes, or until golden brown and bubbly.
Makes 8 servings
Recipe by Madeline and Ozma Richardson