Page 96 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Procedure for the crust
Preheat the oven to 350°F (175°C). Cut the dough in half and

return one half to the refrigerator. Roll the other piece into a loose
11-inch (28-cm) round and use this to line a 9-inch (23-cm) pie
plate. Allow the edges to hang over just a bit and dock the bottom
of the dough. Sprinkle the Crust Dust on the bottom. Refrigerate
the crust for 20 minutes.

Procedure for the crumble
In a large bowl, stir together the melted butter, granulated and
brown sugars, salt, and flour. Keep working the crumbs with your
spoon or your fingers until the butter is absorbed and the mixture
forms clumps.

Assembly
1
. Preheat the oven to 350°F (175°C). Roll out the remaining half of

the dough into a rough rectangle, ⅛ to ¼ inch (3 to 6 mm) thick.
Cut 6 strips about 1½ inches thick by 11 inches long (4 by 28 cm)
and 5 strips about ½ inch thick by 11 inches long (12 mm by 28
cm). With the extra dough, cut out berry and leaf shapes, if you
want to.

2
. Pour the strawberry-rhubarb mixture into the pie shell. Sprinkle the
crumble over the filling in an even layer.

3
. Weave the dough strips over the filling and crumble, forming a
lattice (see the picture on page 51). If you made decorative dough

shapes, arrange them on top.
4
. Brush the lattice with the egg wash.

5
. Bake the pie for 45 to 50 minutes, or until the filling begins to
bubble and the bottom crust has browned.