Strawberry Rhubarb Pie
Rhubarb and strawberries go hand in hand, and what better way to honor the combination than in this classic summer pie. The lattice top looks fancy but the technique is super-easy to master.
Make Ahead Tip: Refrigerate dough for up to 2 days or freeze for up to 6 months.
Equipment: 9-inch pie pan
Note: Whole-wheat pastry flour contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com.
1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 2 fat