Strawberry-Rhubarb Pie
For the crust, check out my post of June 7, 2009, but make a double portion, since you’ll need extra pastry for the lattice. Make the pastry, shape into two discs, and chill for several hours.
For the filling, you’ll need 3 cups fresh cut strawberries and 2 cups fresh or frozen chopped rhubarb. Mix these with 1/2 c. flour, 1/2 c. sugar, and 1 tsp. corn starch.
Preheat oven to 375. Roll out two 11-inch rounds of pastry, put one in a 9-inch pie plate, and cut the other into strips. Pour in filling, and construct an over-under lattice with the pastry strips. Bake (with a cookie sheet underneath in case of drips) for 45 or so minutes, until the crust is golden.
The Roving Locavore 
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