Directions
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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 (1.5 pound), Fresh Strawberry (1.3 pound), Brown Sugar (1/4 cup), Granulated Sugar (1/4 cup), Arrowroot Starch (1/4 cup), Salt (1/4 teaspoon), and Lemon Juice (1 tablespoon), 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 (2 tablespoon) and sprinkle with Demerara Sugar (2 tablespoon).
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.
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