- Yield Makes one 11-inch pie
- 1/3 cup all-purpose flour, plus more for dusting
- Rita's Deep-Dish Pate Brisee
- 1 1/2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
- 2 cups raspberries
- 1 1/4 cups sugar, or more to taste
- Freshly squeezed juice of 1/2 lemon
- 1 tablespoon cold unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- 2 tablespoons heavy cream
- Preheat oven to 350 degrees.
- On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or a sharp paring knife, and chill. Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.
- Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Refrigerate while preparing lattice top.
- In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper's lined baking sheet.
- Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours. Transfer to a wire rack to cool before serving.
Thank you dad for your advice. I was still able to create a visually pleasing pie by using my rectangular casserole dish instead of the non-existent 11 inch pie plate. To be correct, it would now be considered a cobbler because of the size and shape of my chosen dish.
The dry ingredients for the pate brisee