Strawberry Rhubarb Lattice Pie
Early spring brings forth fresh tart rhubarb and sweet strawberries which pair beautifully in pie. The strawberries are cut into larger chunks than the rhubarb to prevent them from becoming too mushy when baked. I chose to make a lattice top so the bright pink colors of the strawberry and rhubarb show. I cut the lattice strips into different sized widths to give a rustic look and rimmed the edge with stars cut from the pastry scraps and using a 1½ inch star cookie cutter.
Recipe type: Dessert | Fruit Pie
Serves: 6 to 8
Pan: One 9" Pie Pastry: Flaky Pie Pastry Pastry Prep: Unbaked Starting Oven Temp: 425° Storage: Covered, Cool Place or Refrigerate
Flaky Pie Pastry for one 9-inch double-crust pie
- ¾ cup plus 2 tablespoons granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon freshly grated orange zest
- 3 cups fresh strawberries (about 1½ pints or 1¼ pounds) rinsed, dried, hulled, and cut into quarters or cut into about 1-inch sized pieces
- 3 cups fresh rhubarb (about 1 pound) cleaned, dried, ends trimmed off, and cut into ½-inch pieces
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- 1 to 2 teaspoons milk, half and half, or cream
- 1 to 2 teaspoons granulated sugar
- Prepare Flaky Pie Pastry for one 9-inch double-crust pie and refrigerate as described through Step 5 of Flaky Pie Pastry recipe.
- Remove one dough disc from refrigerator. If the dough is too cold and difficult to roll, let stand at room temperature for 5 to 15 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough from the center out into a circle about 8 or 9 inches in diameter. Gently pick the dough up, lightly re-flour the work surface if necessary to prevent sticking, and replace the dough giving it a quarter turn. Continue lifting, turning, and rolling the dough until it is a 12 to 14 inch diameter circle and about ⅛ inches thick, doing your best to keep the dough shaped as circular as possible. Tip: Roll the dough to a diameter that is about 3 to 4 inches greater than the inside diameter of the pan, about 12 to 13 inches for a standard 9 inch pie pan or about 14 inches for a 9 inch deep dish pie pan.
- Transfer the rolled dough to the pan. Trim any uneven edges with a sharp kitchen knife, leaving 1-inch extending beyond the edge of the pan. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
- Remove the second dough disc from the refrigerator. Roll the pastry into a 13-inch circle, about ⅛ inches thick. Using a fluted or straight-edge pastry wheel, pizza cutter, or sharp kitchen knife, cut 12 to 14 strips about ¾-inches wide for a uniform lattice, or cut widths varying from ½-inch to 1½-inches for a rustic lattice. Optional: Use a 1½-inch star cookie cutter to cut 12 to 14 star shapes.
- Place the strips and stars on a baking sheet and refrigerate until firm and ready to use, 10 to 30 minutes.
- In a small mixing bowl, combine sugar, cornstarch, cinnamon, salt, and orange zest; whisk together to mix. Set aside.
- Place the cut strawberries and rhubarb into a large mixing bowl. Pour the sugar mixture over the fruit and gently stir to distribute evenly throughout the fruit.
- Pour the fruit mixture in the dough-lined pie pan, spreading evenly in the pan. Sprinkle the top with lemon juice and dot with butter pieces.
- Lay 6 or 7 strips of dough horizontally across the filling about ¾ inches apart. Each end of the strips should overhang the pie by at least 1 inch. Working from the right side, gently fold back every other strip, a little past the center, so that the strips are doubled back on themselves. Lay a vertical strip down the center next to the folds in the horizontal strips. Unfold the horizontal folded strips back over this strip to create a weave. Still working from the right side, fold the remaining horizontal strips back on themselves. Lay a second vertical strip next to the folds. The new strip should be parallel to, and about ¾ inch from the first vertical strip. Repeat once more, so that ½ of the pie is woven. Turn the pie around. Weave the opposite side of the pie as you did the first side using the remaining strips of dough.
- Trim the dough strips, leaving a 1 inch overhang around the pie. Fold the dough strips under the bottom dough. Gently Press the two layers together to seal the edge.
- Cover the pie loosely with plastic wrap and refrigerate 30 minutes before baking to re-chill the pastry.
While pie is refrigerating, preheat oven to 425 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
- Remove the chilled pie from the refrigerator. Using a pastry brush, lightly brush milk, half and half, or cream over the lattice top and edges. Remove the dough stars from the refrigerator, and arrange the stars around the edge, gently pressing the stars to the edge, and then brush the top of the stars with the milk or cream. Sprinkle the entire top of the pie evenly with sugar.
- Bake: Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until the fruit juices are bubbling and the crust is a golden brown. Tip: During baking, if crust or edges are getting too brown, loosely place a piece of foil over the top, or place foil strips over the edges to prevent over-browning.
- Remove from oven and place on a wire cooling rack. Let pie stand at least 3 hours before cutting and serving to allow the juices to slightly thicken. This pie is perfect served ala-mode with vanilla ice cream. Refrigerate leftovers.
Tip: Fruit pies are juicy and usually bubble over while baking; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.