Lattice-Topped Strawberry Rhubarb Pie

For the crust:

In the bowl of your stand mixer, with the paddle attachment, add the flour, sugar, salt and butter. Mix on low speed until all of the flour is coated but big pieces of butter still remain.

Add the water. The water should be COLD. Mix on low until dough comes together. Now gather up all of the dough with your hands and form it gently into a ball.

Divide the ball in half. Roll out one half now for the bottom crust and cover the other half with plastic wrap to roll out later.

For the filling:

In a bowl, combine the strawberries and the rhubarb. Add the sugar and cinnamon. Sift in the cornstarch. Add the lemon juice.

Mix until all of the dry ingredients are wet. Don’t smush the berries. Pour the filling into the prepared bottom crust.

Roll out the top crust. You can either cut the dough into strips to form a lattice top or just make a solid top. If you make a solid top, use a fork to make some vent holes. With a pastry brush, paint the top of the pie with a beaten egg mixed with 1 tablespoon milk.

Bake at 375 degrees for 45 minutes.