Strawberry Rhubarb Pie

Sacrificial offering to summer in exchange for decent produce. Thanks DC!

Pie is my jam. Humidity is not. And though no humidity could stop me from making a pie with berries this good—though it could very damn near well ruin my crusts—humidity makes me just lazy enough to lose my desire to click away on a hot computer pretending like I need to cajole anyone into making a pie that is this flaky and awesome.

Baby berries! I almost just want to be friends with them and not eat them.

Strawberry Rhubarb Pie
Mixed and matched from Gourmet, New Best Recipe, and SmittenKitchen

Crust
Makes two shells for a 9 inch pie tin

3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
8 to 10 tablespoons ice water (I used 9)

Filling
You want about seven cups of fruit. The recipes I consulted split it half and half, but I used four cups strawberries and three cups rhubarb. If you use more strawberries, and they are good ones, feel free to dial the sugar back too.

3 cups 1/2-inch-thick slices trimmed rhubarb (about 1 1/2 pounds untrimmed)
2 2-quart baskets of strawberries, hulled, halved (about 4 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar (filled modestly—I left a little off the top)
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 Tablespoon raw sugar for sprinklin’

1 large egg whisked with a little water for glazing the crust

1. Make crust: Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour.

2. Make filling: Preheat oven to 400 degrees F. Combine first 7 ingredients in large bowl. Toss very gently to blend.

3. Assemble Pie: Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter pie tin (I used metal, you could use glass). Trim excess dough, leaving 3/4-inch overhang.

4. Roll out second dough disk on lightly floured surface to 13-inch round. Cut into 10 1/2-inch-wide strips. Spoon filling into crust. Arrange 5 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges with a fork or with your fingers. Brush glaze over crust and sprinkle sugar on top to decorate.

5. Transfer pie to baking sheet lined with foil. Bake 20 minutes. Reduce oven temperature to 350 degrees F. Bake pie until crust is golden and filling thickens, about another 35 to 45 minutes. Transfer pie to rack and cool completely.