Strawberry Rhubarb Pie

1. For the pie crust, place the flour, salt and sugar in a food processor and process until combined. Add the butter and process until the mixture resembles coarse meal, about 15 seconds. Pour ¼ cup water in a slow, steady stream through the feed tube until the dough just holds together when pinched, adding a little more if needed (don't process more than 30 seconds). Turn out, gather into a ball, divide in half, flatten each into a disk, wrap in plastic, and refrigerate for about an hour.
2. Take one portion and place on a lightly floured surface. Roll into a 12-inch circle, lifting and turning a quarter turn as you roll. Fold in half and transfer to a 9-inch pie pan. Brush off the excess flour and trim the overhang to ½ inch, then refrigerate, covered, while you make the filling.
3. Roll the second round into a 13-inch circle and cut into about ¾-inch strips with a pastry wheel. Place on a parchment-lined baking sheet, cover, and refrigerate for about 10 minutes.
4. For the filling, place the cut strawberries and rhubarb in a large bowl. In a small bowl, mix the cornstarch, sugar and cinnamon.
5. Take the chilled crust from the fridge and sprinkle about 2 tablespoons of the sugar mixture over the base. Add the rest of the sugar mixture to the fruit, toss gently, and pour into the shell. Sprinkle with about 1 teaspoon lemon juice and dot with 2 tablespoons butter.
6. Take out the lattice strips and, starting at the centre with the longest strips, lay half over the filling about 1 inch apart. Fold back every other strip halfway, lay a strip perpendicular on top, then unfold and repeat with the remaining strips to weave a lattice. Trim, leaving a 1-inch overhang, fold under the bottom crust, and flute the edges. Brush the lattice with milk and sprinkle with a little sugar. Cover and refrigerate while you preheat the oven to 400°F (205°C), with the rack in the lower third and a foil-lined baking sheet on it.
7. Place the pie on the hot baking sheet and bake for about 35 minutes, then cover the edges with a foil ring if they brown too much. Bake for about 10 minutes more, until the crust is golden brown and the juices bubble.
8. Cool on a wire rack for several hours and serve at room temperature with whipped cream or vanilla ice cream. Leftovers keep refrigerated for about 3 days, and the pie can be frozen.

Tips from the ZestyPlate Kitchen

• Keep the pastry cold and handle it as little as you can for a crisp, flaky crust.
• Cornflour is what stops a juicy filling from running, so don't skip it.
• Bake on a preheated baking sheet in the lower oven to cook the base through.
• Give the pie several hours to cool so the filling sets before you slice it.