My Own Strawberry Rhubarb Pie

In a large bowl, gently combine the strawberries, rhubarb, brown sugar, granulated sugar, flour, cornstarch, cinnamon, and allspice. Stir until the dry ingredients are evenly distributed. Allow the mixture to macerate for 30 minutes, letting the juices release. If the filling appears excessively liquid after maceration, add an additional tablespoon of cornstarch to help thicken it. (30 minutes)

Preheat your oven to 400°F (200°C). (5 minutes)

On a lightly floured surface, roll out half of the pie dough into an 11-inch circle. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges decoratively. (15 minutes)

Roll out the remaining pie dough into a 10-inch circle. Use a sharp knife or pastry wheel to cut the dough into strips, approximately 3/4-inch wide. (10 minutes)

Pour the strawberry-rhubarb filling into the prepared pie crust. Dot the top of the filling evenly with the diced butter. (5 minutes)

Carefully arrange the pastry strips over the filling in a lattice pattern. To do this, lay half of the strips horizontally across the pie, spacing them evenly apart. Fold back every other strip, and lay one vertical strip across the center. Replace the folded strips, and fold back the opposite strips. Lay another vertical strip, and repeat until all strips are used. Trim the ends of the strips and press them into the edge of the bottom crust to seal. (20 minutes)

Brush the top of the lattice crust with milk or cream, and sprinkle evenly with granulated sugar. This will help the crust to brown beautifully in the oven. (2 minutes)

Cover the edges of the pie with strips of aluminum foil to prevent them from browning too quickly. (2 minutes)

Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 40 minutes, or until the crust is golden brown and the filling is bubbling. Remove the foil during the last 15 minutes of baking to allow the edges to brown. (55 minutes)

Once baked, turn off the oven and prop the door open slightly. Let the pie rest inside for 15 minutes, then close the door and let it rest for another 15 minutes. This helps to prevent the crust from becoming soggy. (30 minutes)

Remove the pie from the oven and transfer it to a wire rack to cool completely. Allow the pie to cool for at least 4 hours, or preferably overnight, before slicing and serving. This allows the filling to set properly. (240 minutes)