When strawberries and rhubarb are at the peak of freshness, buy some, if only to make this pie. Be mindful of adding water slowly to the dough to achieve flaky perfection. Depending on the room temperature and humidity, the dough may need less or more water than the recipe calls for.

　　

Ingredients

Makes 8 servings

　　

For crust

3 cups all-purpose flour

　　2 1/2 teaspoons granulated sugar

　　3/4 teaspoon salt

　　2/3 cup chilled vegetable shortening, cut into pieces

　　1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces

　　About 10 tablespoons ice water

　　

For filling

3 1/2 cups (1/2-inch-thick) sliced trimmed rhubarb (1 1/2 pounds untrimmed)

　　1 (16-ounce) container strawberries, hulled, halved (about 3 1/2 cups)

　　1/2 cup (packed) light brown sugar

　　1/2 cup granulated sugar

　　1/4 cup cornstarch

　　1 teaspoon ground cinnamon

　　1/4 teaspoon salt

　　1 large egg yolk, beaten to blend with 1 teaspoon water, for glaze

　　

Make crust

Step 1

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

　　

Make filling

Step 2

Preheat the oven to 400°F. Combine the fruit, sugars, cornstarch, cinnamon, and salt in a large bowl. Toss gently to blend.

　　

Step 3

Roll out one dough disk on a floured work surface to a 13-inch round. Transfer to a glass pie dish. Trim the excess dough, leaving a 3/4-inch overhang.

　　

Step 4

Roll out the second dough disk on a lightly floured surface to a 13-inch round. Cut into 14 (1/2-inch-wide) strips. Spoon the filling into the crust. Arrange 7 dough strips atop the filling, spacing evenly. Form a lattice by placing the remaining dough strips in opposite directions atop the filling. Trim the ends of the dough strips even with the overhang of the bottom crust. Fold the strip ends and overhang under, pressing to seal. Crimp edges decoratively.

　　

Step 5

Brush the glaze over the crust; transfer the pie to a baking sheet. Bake 20 minutes. Reduce the oven temperature to 350°F. Bake the pie until golden and the filling thickens, about 1 hour 25 minutes. Transfer the pie to a rack and cool completely.

　　

Do ahead

Step 6

The CRUST can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.

　　The Epicurious Cookbook