Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons granulated sugar (for crust)
• 1 cup (2 sticks) cold butter, cubed
• about 1/2 cup ice water
• 1 pound (about 4 cups) rhubarb, sliced
• 1 pound (about 4 cups) strawberries, hulled and halved
• 3 tablespoons cornstarch
• 3/4 cup granulated sugar (for filling)
• 1/4 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 2 tablespoons unsalted butter, for dotting
• 2 tablespoons milk, for brushing
• 1 tablespoon granulated sugar, for sprinkling

Equipment

• Food processor
• 9 inch pie pan
• Rolling pin
• Pizza cutter or pastry wheel
• Baking sheet
• Wire cooling rack

Instructions

1. Make the crust: In a food processor, pulse the flour, salt, and 2 tablespoons sugar until combined. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs, about 15 seconds, which keeps the butter in little pockets for a flaky crust.
2. With the machine running, pour in 1/4 cup ice water in a slow stream until the dough just holds together when pinched. Add a splash more water only if needed, and stop within 30 seconds so the crust stays tender, not tough.
3. Turn the dough out, gather it into a ball, and divide in half. Flatten each half into a disk, wrap in plastic, and chill at least 1 hour so the butter firms up and the gluten relaxes.
4. Roll the first disk on a lightly floured surface into a 12 inch circle, lifting and turning it a quarter turn as you go to keep it from sticking. Fold it in half, transfer to a 9 inch pie pan, and trim the overhang to about 1/2 inch. Refrigerate while you work.
5. Roll the second disk into a 13 inch circle and cut it into 3/4 inch strips with a pizza cutter. Lay the strips on a parchment-lined baking sheet and chill about 10 minutes so they are easy to weave.
6. Make the filling: In a large bowl, combine the strawberries and rhubarb. In a small bowl, stir together the cornstarch, 3/4 cup sugar, and cinnamon.
7. Sprinkle about 2 tablespoons of the sugar mixture over the bottom crust (this helps soak up juices so the crust stays crisp). Toss the rest with the fruit, then pour it into the shell. Sprinkle with the lemon juice and dot with the 2 tablespoons butter.
8. Weave the lattice: Lay half the strips across the top about 1 inch apart, using the longest strips in the center. Fold back every other strip halfway, lay a perpendicular strip, unfold, then repeat with the alternating strips until the top is woven.
9. Trim the strips to a 1 inch overhang, tuck them under the bottom crust, and crimp to seal. Brush the lattice with milk and sprinkle with 1 tablespoon sugar for a shiny, golden finish. Chill while the oven heats.
10. Preheat the oven to 400 degrees F with a rack in the lower third and a foil-lined baking sheet on it to catch drips.
11. Set the pie on the hot baking sheet and bake about 35 minutes. If the edges brown too fast, cover them with a foil ring. Bake another 10 minutes or so, until the crust is deep golden and the juices bubble thickly in the center.
12. Cool the pie on a wire rack for several hours so the filling sets. Serve at room temperature or slightly warm with whipped cream or vanilla ice cream.