Strawberry Rhubarb Lattice Pie

Servings: 9

Total time: 3 Hours

INGREDIENTS

2 ½ cups all-purpose flour
1 cup plus 1 tablespoon granulated sugar (divided, plus more for sprinkling)
1 teaspoon Diamond Crystal® Baking Salt
1 cup unsalted butter (cold, cut into small cubes)
6-8 tablespoons ice water
3 cups fresh strawberries (hulled and halved)
3 cups frozen rhubarb (sliced into ½-inch pieces)
¼ cup cornstarch
2 lemons (zested and juiced)
2 teaspoons pure vanilla extract (divided)
1 large egg
1 tablespoon whole milk
1 cup creme fraiche
2 tablespoons powdered sugar

DIRECTIONS

Combine flour, 1 tablespoon of sugar, and baking salt in large bowl. Add butter and combine using pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until dough just comes together. Divide dough into two discs and wrap tightly with plastic wrap. Refrigerate until chilled, at least 30 minutes.
Meanwhile, combine strawberries, rhubarb, cornstarch, 1 teaspoon of lemon zest, 2 tablespoons of lemon juice, vanilla and remaining sugar in medium bowl and toss gently to combine. Allow mixture to sit at least 15 minutes, or until juices are released.
Preheat oven to 375°F. Place a rimmed baking sheet lined with aluminum foil on the center rack to preheat. Roll out one disc of dough on lightly floured surface, into 14-inch circle. Transfer dough to 9-inch pie dish. Spoon strawberry-rhubarb filling evenly into prepared pie crust. Roll out remaining disc of dough and cut it into 1-inch strips.
Create lattice pattern on top of pie by weaving strips over and under each other. Trim edges of strips and fold the excess edge of bottom crust up and over to seal in strips. Crimp edges of crust to form a decorative edge.
Whisk together egg and milk in small bowl and brush top of lattice with egg wash. Sprinkle with additional sugar. Place pie onto prepared baking sheet and bake pie until crust is golden-brown and filling is bubbling, about 50-60 minutes.
Allow pie to cool at least 30 minutes before slicing.
Meanwhile, whisk together creme fraiche, powdered sugar, remaining lemon zest and remaining vanilla extract in small bowl. Top with creme fraiche mixture and serve. Enjoy!