Strawberry Rhubarb Pie

Steps

1. Prepare the Pie Crust: In a food processor, blend flour, salt, and sugar until mixed. Add butter and pulse until the mixture looks like coarse crumbs (about 15 seconds). Gradually add water, processing until the dough holds together. Avoid over-processing.
2. Shape the dough into a ball, divide it in half, flatten each half into a disk, wrap in plastic, and refrigerate for about an hour to chill.
3. Roll out one disk of dough on a floured surface to a 12-inch (30 cm) circle and transfer it to a 9-inch (23 cm) pie pan. Trim excess dough, leaving a 1/2 inch (1.5 cm) overhang, and refrigerate.
4. Roll out the second disk into a 13-inch (30 cm) circle and cut into 3/4 inch (2 cm) strips. Chill the strips on a parchment-lined baking sheet for about 10 minutes.
5. Make the Filling: Combine strawberries and rhubarb in a bowl. In a separate bowl, mix cornstarch, sugar, and cinnamon. Add 2 tablespoons of this mixture to the bottom of the chilled pie crust, then toss the remaining mixture with the fruit.
6. Pour the fruit mixture into the crust, sprinkle with lemon juice, and dot with unsalted butter.
7. Arrange the pastry strips over the filling, creating a lattice pattern. Seal the edges by tucking them under the bottom crust and flute the edges. Brush with milk and sprinkle with sugar.
8. Preheat the oven to 400°F (205°C) with a baking sheet lined with foil on the lower rack to catch spills. Bake the pie for about 35 minutes, then cover the edges with foil if browning too much. Continue baking for another 10 minutes until golden brown and bubbly.
9. Cool the pie on a wire rack for several hours before serving at room temperature with whipped cream or ice cream. Leftovers can be refrigerated for about 3 days or frozen.