Ginger Berry Rhubarb Pie

Ingredients
1 3/4 cup all-purpose flour
3 Tbs sugar
3/8 tsp salt
1/2 cup chilled unsalted butter, cut into small pieces
1/2 cup cold water
1/4 cup all-purpose flour
3 cups sliced fresh rhubarb
3 cups mixed berries, fresh or frozen
3/4 cup sugar
2 tsp powdered ginger
2 Tbs milk
1 Tbs sugar

For crust: Combine flour, 3 Tbs sugar, and salt in a bowl; cut in butter until mixture resembles a coarse meal. Sprinkle with cold water, 1 Tbs at a time; toss with a fork until moist and crumbly (do not form a ball).

Take about one third of the dough, shape into a disc, cover with plastic wrap and chill. Shape the remaining dough into a larger disc, cover and chill in the freezer (both for about 15 minutes).

Stir together rhubarb, flour, sugar and ginger in a large bowl. Let stand for 20 minutes, stirring occasionally.

Roll the larger circle of dough, still covered, into an 11-inch circle. Roll the other disc into a 9-inch circle. Fit the larger circle of dough into a 9-inch pie pan. Press the dough against bottom and sides of pan. Trim excess dough.

Preheat the oven to 350.

Dish rhubarb filling into tart shell.

Remove remaining dough from the freezer. Remove plastic wrap and transfer dough to a lightly floured surface. Using a pizza cutter or a knife, cut the circle into 1/2 inch strips. Arrange the strips atop the rhubarb filling in a lattice pattern (see picture).

Using a pasty brush, brush the lattice and tart shell with the milk. Sprinkle with sugar.

Bake on the middle rack of the preheated oven for 60 to 75 minutes, or until the pastry is golden brown.

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Adapted from Various Cooking Light Recipes