Strawberry Rhubarb Pie with Embossed Lattice Crust

'Tis the season for all things strawberry!  I am loving this floral embossed rolling pin from our kitchen collection, and thought I'd try it on a pie crust for a strawberry rhubarb pie. The kids and I had fun creating it together and yes, eating it too! See photos at the end for inspiration. 

This is the first of our "how to's" that we'll be posting to the blog. We'll be using the blog to share our favorite recipes, garden tips, creative projects, and of course, home and garden design with you. Thank you for reading and following along our journey! 

Strawberry Rhubarb Pie with Embossed Lattice Crust

Pâte Brisée (Crust):

*This Pâte Brisée recipe comes from baking guru, Melissa Weller

This all butter recipe makes the flakiest, most delicious crust!

24 Tbs Butter, cold (I use salted, but use unsalted if you prefer)

2 1/2 cups (300 grams) All-Purpose Flour

1 1/4 cups (150 grams) Whole Wheat Flour

3 Tbs White Sugar

1 1/2 tsp Sea Salt

1/2 cup Water, chilled 

Directions:

Using a small cutting board, cut butter into 1/2" pieces and put entire board with butter pieces in the freezer for 5-10 min. 

Combine both flours, sugar and salt in a large bowl. Add in chilled butter pieces and hand mix with pastry blender until butter pieces are well mixed in and only small chunks remain. 

Add about half the chilled water and continue using pastry blender to mix in. Add remaining water and mix in. You may not need all the water or you may need a little extra. If the dough comes together and holds its shape into a loose ball, you've added enough water. Do not overmix! Make two large dough balls and flatten into 1/2" high disks. Wrap in plastic wrap and chill in the refrigerator for at least 2 hours. 

Filling Ingredients: 

3 cups strawberries (rinsed and sliced in 1/2" pieces)

3 cups rhubarb (rinsed and chopped into 1/2" slices)

3/4 - 1 cup sugar (depending on your taste)

1/3 cup cornstarch

1/2 tsp salt

1 tsp vanilla

Egg Yolk (brush on crush before baking)

Sugar (top on crust before baking)

Directions: 

In a large bowl combine the strawberry and rhubarb pieces. Pour the sugar, cornstarch and salt on top and stir to combine. Mix in the vanilla. Set aside while you roll out your crust. 

Rolling out crust: 

Remove one of your dough disks from the refrigerator and on a lightly floured piece of parchment paper, roll your dough into a large (12" or so) circle. It should be about 1/8" thick. 

Invert the circle onto your pie pan and make sure it is centered on the pan. Press crust lightly into pan.

Now prepare your top lattice pieces. This is where the fun really begins! 

Take your second dough disk and roll out in the same way as the bottom piece, however leave it about 1/4" thick. Now take your embossed rolling pin, and sprinkle the entire pin with a good amount of flour. You don't want the dough sticking in all the crevices. On half of the circle you just rolled out, use the embossed rolling pin to roll the design onto the surface. You can press relatively hard. 

Next, use a sharp knife or a ravioli cutter if you want scalloped edges and cut dough into long strips. Half the strips will be plain and half will have the pattern. Set aside.

Pour your filling into the crust and dab with 2 tablespoons of butter. 

Begin making your lattice. You will lay the patterned strips side to side, and the plain strips up and down. See photo below. It helps to lay the strips about one inch from each other and then fold them back half way, so you can make the criss cross pattern.  Continue weaving the pieces under and over each other until you fill the top of the crust. 

Create a fluted edge around the pie by trimming the edge, folding it under itself and then using your thumb and pointer finger to create a pinch and use your other thumb to make and indent. 

Bake at 425 degrees F for 20 min. Then take the heat down to 375 degrees F and continue baking for 35-45 min longer. You may need to make a foil tent around the ege of the crust to prevent it from over browning. Let pie cool for at least an hour before serving a scoop of your favorite vanilla icecream.