Rhubarb and Strawberry Lattice Pie

The photo below is of my first attempt at this. The original recipe didn't call for the blind baking or to cook down the fruit first. This resulted in both the fruit and the pastry on the bottom of the pie being undercooked. I made some tweaks to the recipe and also because I'm a lazy sod substituted the pastry for shop bought ready made. Follow the method below and you shouldn't have any problems.

Ingredients

400g Rhubarb, chopped into 1/2" pieces
400g Strawberries, destalked and chopped in half if large
170g Granulated Sugar
50g Cornflour
1/4 tsp Salt
1 tsp Vanilla Extract
1 pack of frozen or fresh ready rolled Shortcrust Pastry (defrost for 1.5 hours of frozen)
1 Egg Yolk
2tbsp Milk
9" diameter pie dish

Method

1. Preheat the oven to 200 degrees C.



2. Line the pie dish with the pastry sheet. Trim the overhanging pastry and keep to one side.



3. Cover the pastry with some grease proof paper and pour in a handful of rice.



4. Place the pie dish in the oven and bake for 10 mins.



5. Remove the grease proof paper and throw away the rice as it can no longer be used. Put the pie dish back in the oven for another 5 minutes until the pastry is a light golden brown.



6. In a mixing bowl add the rhubarb, strawberries, sugar, cornflour and vanilla extract. Mix together and let stand for five minutes.



7. Add the contents of the mixing bowl to a frying pan on a low to medium heat.



8. Continue stirring the mixture until the sugar has melted and the juices have thickened to a jammy consistency (10-15 mins) then remove the pan from the heat and allow to cool slightly.



9. Tip the pie filling into the pie dish and pat down to level out.



10. From the left over pastry cut out 1cm strip and use to make a lattice pattern on top of the pie filling.



11. Mix the egg yolk and milk together and brush over the uncooked pastry.



12. Put the pie in the oven and bake for 20-25 mins or until the pastry is a light golden brown.



13. Serve with a good pouring of Bird's Custard.