Berry Rhubarb Pie

Ingredients and Weight:

• 1 cup all-purpose flour (120g)
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into small cubes (226g)
• 1/4 cup ice water (60ml)
• 6 cups rhubarb, cut into 1/2-inch pieces (900g)
• 2 cups mixed berries (such as strawberries, blueberries, raspberries) (300g)
• 1 cup granulated sugar (200g)
• 1/2 cup brown sugar (100g)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Preparation Time:

• 1 hour

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2 (Intermediate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the flour and salt. Add the butter cubes and use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. On a lightly floured surface, roll out the dough to a 12-inch (30cm) circle. Transfer the dough to a 9-inch (23cm) pie plate and trim the edges.
5. In a large bowl, combine the rhubarb, berries, granulated sugar, brown sugar, cinnamon, and nutmeg. Pour the filling into the pie crust.
6. Roll out the remaining dough to a 10-inch (25cm) circle. Cut the dough into strips and arrange them over the filling in a lattice pattern.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let the pie cool slightly before serving.

Nutritional Information:

• Calories: 350
• Fat: 18g
• Protein: 3g
• Carbohydrates: 45g

Dish Characteristics:

• Tangy and sweet
• Flaky and buttery crust
• Rustic and homey

User Comments:

• "This pie is absolutely delicious! The perfect balance of sweet and tart."
• "I love the lattice crust and the way it bakes to a beautiful golden brown."
• "This is the best rhubarb pie I've ever had. It's now my go-to recipe for summer gatherings."
• "The pie was a hit at my potluck. Everyone raved about the flavor and the presentation."
• "This pie is a bit time-consuming to make, but it's definitely worth the effort."

Special Precautions and Tips:

• Be sure to use cold butter and ice water to make the crust. This will help to keep the crust flaky.
• Do not overwork the dough. If you do, the crust will be tough.
• If the pie crust is browning too quickly, cover the edges with foil.
• Let the pie cool slightly before serving to allow the filling to set.