Ingredients (14)⌄
350g Flour
1 tsp Salt
2 tbs Sugar
1 cup Butter
1/2 cup Water
450g Rhubarb
450g Strawberries
3 tbs Cornstarch- 150g Sugar
1/4 tsp Cinnamon
1 tsp Lemon Juice
2 tbs Unsalted Butter
2 tbs Milk- Spinkling Sugar
Strawberry Rhubarb Pie
Remove the lattice pastry from the refrigerator and, starting at the center with the longest strips and working outwards, place half the strips, spacing about 1 inch (2.5 cm) apart, on top of the filling. (Use the shortest pastry strips at the outer edges.) Then, gently fold back, about halfway, every other strip of pastry.