Flaky Pastry (see recipe below)
3 cups strawberries, sliced in halves
3 cups (about 1 pound) fresh or frozen rhubarb, cut into 1/2-1-inch slices
3 tablespoons instant tapioca
1 1/4 cups granulated sugar, plus 1 tablespoon for sprinkling on top
2 tablespoons unsalted butter, melted
1 tablespoon milk or cream
1. Prepare Flaky Pastry and chill as directed.
2. While dough chills, in a large bowl use a rubber spatula to gently toss strawberries and rhubarb with tapioca and 1 1/4 cups sugar. Let stand at room temperature, tossing occasionally, 15 to 30 minutes.
3. Position rack in lower third of oven and preheat to 450 degrees F (230 C). On a lightly floured work surface, roll out one disk of dough into a 12- to 13-inch circle. Fold in half and ease gently into a 9-inch pie pan with a lightly greased bottom. Unfold dough and trim overhang to 1/2 to 3/4 inch beyond rim of pan.
4. Pour melted butter over strawberry-rhubarb mixture and toss again. Scrape mixture into prepared pastry shell.
5. Roll out remaining disk of dough into a 12-inch circle and brush lightly with the 1 tablespoon milk. Using a pastry wheel or a sharp knife, cut into 1/2-inch-wide strips. Lay strips of dough, milk side up, in parallel rows about 1/2 inch apart. Then lay similar rows of strips at right angles to form lattice squares. (Or weave strips to form lattice.) Cut overhanging pastry strips even with bottom crust. Fold bottom crust up over ends of strips, pressing with your fingertips to seal. Crimp or flute edge of pie with your fingertips. Sprinkle remaining 1 tablespoon sugar over lattice strips.
Note: A regular pie crust top may be substituted for the lattice top crust in this recipe.
6. Place pie on a baking sheet to catch drips and bake 10 minutes. Reduce heat to 350 degrees F (180 C), and bake until fruit is bubbly hot and crust is golden brown, about 45 minutes longer. Carefully transfer to a wire rack and let cool. Serve lukewarm or at room temperature.
Makes 6-8 servings.
Flaky Pastry Recipe
2 1/4 cups all-purpose flour
3/4 teaspoon salt
1/2 cup solid vegetable shortening, such as Crisco, chilled and cut into small pieces
4 tablespoons unsalted cold butter, cut up
5-6 tablespoons ice water
1. In a large bowl, combine flour and salt. Using a pastry blender or fork, cut in shortening and 4 tablespoons cold butter until mixture resembles coarse crumbs.
2. Spinkle 5 tablespoons ice water over mixture, tossing with a fork to moisten evenly. Gather dough into a ball, pressing gently and adding up to 1 tablespoon more ice water if dough is too dry.
3. Divide dough in half and pat each piece into a 6-inch disk. Wrap separately in plastic wrap and refrigerate at least 30 minutes.
Makes enough pastry for a double-crust lattice pie.
Date: October 17, 2002