Pie dough for a double crust (we like Smitten Kitchen’s extra flakey pie dough).
Strawberry Rhubarb Filling
3-4 cups (1.5-2 lbs) fresh strawberries cut into 1 inch pieces
2 cups (or 1 lb) of rhubarb cleaned and cut into 1 inch pieces
1 cup sugar
¼ cup minute tapioca
1 teaspoon of lemon zest (optional)
1 egg beaten for topping
Preheat your oven to 425°F
Add strawberries, rhubarb, sugar, tapioca, and lemon zest together in a large bowl. Mix to combine and let rest for 15 minutes.
Meanwhile, divide the double crust dough into roughly ⅔ and ⅓ balls. Roll out the larger ball into a 12-13” round on top of a piece of wax paper. Using the wax paper to help you, flip over the round into a Field No.8 skillet and press the dough into corners. Brush bottom of the dough with half of the beaten egg to prevent the crust from becoming soggy while cooking.
Add strawberry-rhubarb filling and spread evenly from edge to edge. You should have enough to fill nearly to rim.
To make the lattice, roll the other half of your dough to 10 inch round. Cut evenly into 12 strips. Place 6 strips parallel across the top and fold every other strip back halfway. Place 1 strip crosswise just past the fold in the center of the pie, and fold the strips back. Next, fold back the opposite strips and place another strip crosswise about 1 inch from the previous strip. Repeat this process on all sides until your lattice is complete. Trim strips to edges of the skillet. Brush top with beaten egg.
Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and bake for an additional 35 minutes, or until top crust is starting to brown. Remove from oven and let cool for at least 2 hours before serving.
Cast Iron Cookware that Makes Clean-up Easy
The key to reliable, use-it-every-day cast iron is seasoning: a smooth, well-seasoned skillet will clean up with just a quick wash, and produce natural non-stick performance that gets better every time you use it. Try the smooth Field Cast Iron Skillet.