Strawberry and Rhubarb Lattice Pie

To prepare crust, place flour, sugar and salt in a food processor to mix. Add butter and process until the mixture resembles coarse meal.

Lightly mix egg yolk and cream in a small bowl. While the food processor is running, pour in the cream mixture slowly until well combined. When ready, the dough should hold together when pinched. Add a little more cream if necessary.

Divide the dough into 2 pieces, in the ratio of 2/3 and 1/3, and form each section into a disc. Wrap each with plastic wrap and refrigerate for about 30 minutes to chill.

To prepare the filling, toss together rhubarb, strawberries, sugar and flour in a large bowl. Set aside.

Preheat oven to 350 F. Grease a 9-inch pie pan. Set aside.

Remove the large section of dough from the fridge and unwrap it. Using a rolling pin, roll it out on a lightly floured surface, until it’s around 3mm thick. Line the prepared pan with the rolled dough. Make sure you leave a tiny overhang of dough around the edges of the pan.

Remove the small section of dough from the fridge and unwrap it. Using a rolling pin, roll the small section of dough until it’s around 3mm thick. Cut into 10 strips, each around 1/2 inch wide.

Pour the filling into the prepared pie shell. Lay 4 or 5 dough strips over the filling, evenly spaced. Then weave those strips with the remaining strips, running them diagonally. Fold back the edge of the shell over the edge of the lattice strips and crimp to secure.

Mix the egg wash ingredients in a small bowl then brush the dough with the mixture. Put the pie into the oven. Bake for about 50 to 55 minutes or until the filling is bubbling and the crust is golden.

Remove from oven and serve with vanilla ice cream.