Strawberry-rhubarb pie with easy lattice top

Makes one 9-inch pie

This pie shows you how to make a quick lattice by first setting strips on the pie in one direction, then laying a second set over the first. No weaving required.

PASTRY

2 1/2 cups flour

Pinch of salt

1 cup (2 sticks) butter, cut into small pieces

1 1/2 tablespoons sugar

1 egg, lightly beaten with 1 tablespoon of water

1. In a food processor, combine the flour and salt. Work once or twice in an on-off motion just to sift them. Scatter the pieces of butter on top. Continue to work the machine in on-off motions just until the mixture resembles coarse crumbs. Add the sugar and pulse twice just to mix it in.

2. Sprinkle the egg mixture on top of the flour. Pulse just until the dough forms large, moist clumps. It should not come together to form a ball. Turn the clumps out onto a lightly floured counter and knead them gently to form a dough.

3. Divide the dough into two pieces, one slightly larger than the other. Flatten the pieces into round cakes. Wrap them in foil and refrigerate them for 30 minutes.

FILLING

8 stalks (1 pound) rhubarb, ends trimmed, stalks cut into 1/2-inch pieces

4 tablespoons instant tapioca

1 cup sugar

Extra flour (for rolling)

1 pint strawberries, hulled and quartered

1 egg white, lightly beaten

1 tablespoon sugar (for sprinkling)

1. Have on hand a 9-inch pie pan. In a bowl, combine the rhubarb, tapioca, and 1/2 cup of the sugar. Let the fruit sit while you roll out the pastry.

2. Dust the counter with flour. Roll out the larger piece of dough to a 10-inch round. Lift it onto the rolling pin and ease it into the pan, letting the excess hang over the edges. Using scissors, trim the pastry edges so there is an even overhang all around the pie.

3. Refrigerate the pan while you prepare the lattice.

4. Set the oven at 375 degrees. Roll out the remaining dough on a lightly floured board to a 10-inch round. Using a fluted pastry wheel or a long, straight-edged knife, cut the edges of the dough so they are straight. Slice the dough at 1-inch intervals into 10 strips.

5. Remove the pan from the refrigerator.

6. Stir the strawberries into the rhubarb mixture. Fill the pastry with fruit. Sprinkle the remaining 1/2 cup of sugar on top of the fruit.

7. Set 5 of the pastry strips on the pie, so they're parallel and evenly spaced. Then set the 5 remaining strips perpendicular to the first set, also evenly spaced, so they form a lattice pattern. Using scissors, trim the lattice so it is even with the overhang.

8. Turn the edge up over the lattice and pinch the edge all around to flute it. Or use the tines of a fork to make impressions around the edge to seal the top and bottom.

9. Brush the pastry lattice with some beaten egg white and sprinkle it with sugar. Set the pie on a rimmed baking sheet.

10. Bake the pie in the center of the oven for 50 to 55 minutes or until the crust is golden brown and the filling is bubbling and thickened. Cool on a wire rack. Serve warm. Sheryl Julian & Julie Riven