Finally! After hearing folks in Southern Ontario and elsewhere mentioning strawberries for a few weeks now, local strawberries arrived at local farmer’s markets this past weekend. In my mind, summer is not really here until local strawberries arrive. The market in Westboro even had tastings of a few different strawberry-filled concoctions – the Strawberry-Balsamic Compote with goat cheese on crostini was my favourite. They all tasted like summer. I recreated it last night, made into a quasi strawberry shortcake with basil and Red Fife scones and honey whipped cream. A post on that coming soon!
But for today’s post, my first strawberry baking of the summer, a strawberry rhubarb pie with a lattice top. This was served for dessert on Father’s Day, which means I actually used frozen strawberries. It was still delicious. It was my first time doing a lattice top, and while it did take a bit more work, I love how rustic it looks. This pie is ever so slightly on the tart side – I like to taste the berries, not just sugar – and turned out a bit runnier than I would like. If you prefer your pies thicker, add more cornstarch (the original recipe called for 1/4 cup).
3 cups rhubarb, chopped
3 cups strawberries, sliced
1 cup sugar
2 tbsp cornstarch
2 tbsp Red Fife flour
1 tablespoon lemon juice
1/4 teaspoon cinnamon
pastry for a double-crust 9-inch pie (I used this Red Fife pie crust – and I find it easier to make two separate batches rather than one double batch)
1 egg, beaten for glaze
sugar for the top
1. Preheat oven to 425. Make dough, put in fridge to cool (this makes it easier to roll out).
3. In a bowl, stir together rhubarb, strawberries, sugar, cornstarch, flour, lemon juice and cinnamon.
4. On a lightly floured surface, roll out half of the dough and place in a nine-inch pie plate. Pour filling onto crust.
5. Roll out pastry for top crust. Using a knife, cut into 1-inch wide strips. Brush pie rim with some of the beaten egg. Gently weave strips over the pie to form lattice; trim the excess off the edges, then press with a fork to seal. Brush lattice with beaten egg. Sprinkle top with sugar.
6. Bake in preheated oven for 15 minutes. Reduce heat to 375 and bake for another 50 minutes or until the crust is golden.
7. Let stand at least 30 minutes before serving to let filling firm up.