Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C). Arrange one of the
9-inch Pie Crust (2)
in the bottom of a pie pan, pressing the bottom and sides of the crust. Set aside.
Step 2
In a large bowl, combine the
Rhubarb (680 g)
,
Fresh Strawberries (590 g)
,
Brown Sugar (55 g)
,
Granulated Sugar (50 g)
,
Arrowroot Starch (30 g)
,
Salt (2 g)
, and zest and juice from
Lemon (1)
. Toss to combine.
Step 3
Transfer the berries and rhubarb to the pie shell, leaving any excess liquid in the bottom of the bowl and spread evenly into the crust.
Step 4
Cut the remaining crust into 1 inch strips.
Step 5
Weave a lattice crust, then tuck any loose ends underneath the overhang of the bottom crust and pinch the edges into a decorative border. Brush the crust with the
Heavy Cream (30 mL)
and sprinkle with
Demerara Sugar (30 g)
.
Step 6
Place the pie on a baking sheet covered with aluminum foil to catch any spills. Bake for 20 minutes at 400 degrees F (200 degrees C).
Step 7
Turn the oven down to 350 degrees F (180 degrees C) and bake for an additional 25-30 minutes. Remove from oven and let cool to room temperature. Serve.
