Strawberry Rhubarb Pie

Directions

• Make the crust: in a food processor combine flour,salt,and 2 tbsp sugar;add cold butter and pulse until mixture resembles coarse meal.
• With processor running,add about 60 ml (0.25 cup) cold water in a slow stream until dough just holds together;add more water if needed;do not overprocess.
• Turn dough onto work surface,gather into a ball,divide in half,flatten each into a disk,wrap and refrigerate about 1 hour.
• Roll one disk into a 30 cm (12 in) circle and line a 9 in (23 cm) pie pan;trim to 1.5 cm overhang and refrigerate.
• Roll second disk into about 33 cm (13 in) circle and cut into ~2 cm (3/4 in) strips;chill strips on a baking sheet about 10 minutes.
• Make filling:place strawberries and rhubarb in a large bowl;in a small bowl mix cornstarch,150 g sugar,and cinnamon.
• Sprinkle about 2 tbsp of the sugar-cornstarch mixture over the bottom of the chilled crust;add remaining mixture to fruit and toss to combine.
• Pour fruit into prepared crust;sprinkle with 1 tsp lemon juice and dot with 2 tbsp butter.
• Assemble lattice:lay half the longest strips across the filling ~2.5 cm apart,fold alternating strips back and weave remaining strips perpendicular to form a lattice;trim strips leaving 2.5 cm overhang,seal and flute edges.
• Brush lattice with 2 tbsp milk and sprinkle with a little sugar;chill while preheating oven to 205 C (400 F) with a foil-lined baking sheet on the lower rack to catch spills.
• Bake pie on the hot baking sheet about 35 minutes;if edges brown too quickly,cover with foil and continue baking about 10 more minutes until crust is golden and filling bubbles.
• Cool on a wire rack for several hours;serve at room temperature with whipped cream or vanilla ice cream;store refrigerated up to 3 days or freeze.