Strawberry-Rhubarb Pie

What's this? Marisa made a pie without any booze in it at all? Unheard of.

Strawberry-Rhubarb Pie

Makes one 9-inch pie

For crust

3 cups all purpose flour

2 1/2 tsp sugar

3/4 tsp salt

2/3 cup chilled solid vegetable shortening, cut into pieces

1/2 cup plus 2 tbsp (1 1/4 sticks) chilled, unsalted butter, cut into pieces

7 tbsp (approx) ice water

For filling

3 1/2 cups 1/2-inch pieces of rhubarb (1.5 lbs)

3 1/2 cups strawberries, hulled and halved

1/2 cup golden brown sugar, packed

1/4 cup cornstarch

1 tsp ground cinnamon

Zest and juice of half a lemon

1 large egg yolk beaten with 1 tsp water (for glaze)

Preheat oven to 400˚F.

To make crust: Combine flour, sugar and salt in food processor and blend. Using pulses, incorporate shortening and butter (2 tablespoons at a time) until mixture is coarse and resembles small peas. Blend in enough ice water so that dough forms moist clumps. Remove dough from food processor and gather into a ball. Cut ball in half. Flatten each half into a disc and wrap in plastic wrap. Refrigerate until firm, about 1 hour. (Can be made one day ahead).

To make filling: Combine ingredients in a large bowl and toss gently.

Assembling your masterpiece: Roll out one disc of dough on a floured work surface and transfer to pie pan. Trim excess dough, leaving a 3/4 inch overhang. Roll out second dough disc and cut into fourteen 1/2-inch strips.

Spoon filling into pie and lay 7 dough strips on top. Lay remaining 7 on top perpendicular to other strips so that a criss-cross is formed. Trim excess dough and fold edge of dough under itself to make a nice edge. Brush egg mixture over crust. Set pie pan on a baking sheet to catch possible filling that may bubble over.

Bake for 20 minutes at 400˚F. Reduce oven temperature to 350˚F and bake until crust is golden brown and filling thickens (this can take anywhere from 25 minutes to 40 minutes so keep an eye on your pie). Remove pie from oven when done and let cool completely.

Recipe modified from smitten kitchen