Strawberry Rhubarb Pie

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse.
2. 2Meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
3. 3Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
4. 4This will chill the butter and relax the gluten in the flour.
5. 5After the dough has chilled sufficiently, remove one portion of the dough from the fridge and put the it on a lightly floured surface.
6. 6ShapeRoll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently tip into a 9 inch (23 cm) pie pan.
7. 7Brush off any excess flour and trim any overhanging pastry to an edge of 1/2 inch (1.5 cm). Chill in the fridge the pastry, covered with plastic wrap, while you make the filling.
8. 8Remove the second round of pastry and roll it into a 13 inch (30 cm) circle. Using a pastry wheel or pizza cutter, cut the pastry into about 3/4 inch (2 cm) strips.
9. 9Lay the strips of pastry on a parchment paper-lined baking sheet, cover with plastic wrap, and place the in the refrigerator for about 10 minutes.
10. 10Make the Strawberry Rhubarb Filling: Put the cut strawberries and rhubarb in a large bowl. In a small mixing bowl stir until everything is combined the cornstarch, sugar, and ground cinnamon.
11. 11Remove the chilled pie crust from the fridge. Sprinkle about 2 tablespoons of the sugar mixture over the bottom of the pastry crust.
12. 12Add the remaining sugar mixture to the strawberries and rhubarb and gently toss to mix together. Pour the fruit mixture into the prepared pie shell.
13. 13Sprinkle the fruit with about 1 teaspoon of lemon juice and dot with 2 tablespoons of butter.
14. 14Remove the lattice pastry from the refrigerator and, starting at the center with the longest strips and working outwards, put the half the strips, spacing about 1 inch (2.5 cm) apart, on top of the filling. (Use the shortest pastry strips at the outer edges.) Then, gently fold back, about halfway, every other strip of pastry.
15. 15Take another strip of pastry and lay the it perpendicular on top of the first strips of pastry. Unfold the bottom strips of pastry and then fold back the strips that weren't folded back the first time.
16. 16Lay another strip of pastry perpendicular on top of the filling and then continue with the remaining strips. Trim the edges of the pastry strips, leaving a 1 inch (2.5 cm) overhang.
17. 17Seal the edges of the pastry strips by folding them under the bottom pastry crust and flute the edges of the pastry. Brush the lattice pastry with milk and scatter with a little sugar.
18. 18Cover and put the in the refrigerator while you heat the oven to 200°C / 400°Fdegrees F (205 degrees C) and put the oven rack in the lower third of the oven.
19. 19Put a baking sheet, lined with aluminum foil, on the oven rack (to catch any spills.).
20. 20Put the pie plate on the hot baking sheet and bake the pie for about 35 minutes and then, if the edges of the pie are browning too much, cover with a foil ring.
21. 21Continue to bake the pie for about another 10 minutes or until the crust is a golden brown color and the fruit juices begin to bubble.
22. 22Remove the pie from the oven and place the on a wire rack to cool for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream.
23. 23Leftovers can be stored in the refrigerator for about 3 days. Reheat before serving. This pie can be frozen.
24. 24Makes one 9 inch (23 cm) pie.