Lattice-toppped strawberry-rhubarb pie from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions (page 92) by Tanya Steel and The Editors of Epicurious.com

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Notes about this recipe

  • nadiam1000 on May 22, 2018

    I made this with fresh strawberries and frozen rhubarb; because the rhubarb was frozen I used 1/3 cup cornstarch instead of 1/4 cup, I wanted the filling to be set. I also reversed the butter and shortening amounts so I would have more butter in the crust. I made my lattice strips about 1" wide and wove the lattice instead of just layering the strips. My top crust was a little bit over browned by the time the filling was bubbly but not burnt and since I baked it on a sheet pan, the bottom crust was nicely brown and crisp. In my current oven I would reduce the second temp to 325F. A very good pie and definitely worth repeating. I think you could get away with other fruits in the mix as well.

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