Rhubarb-Strawberry Lattice Pie

Rhubarb-Strawberry Lattice Pie



8 servings

  • 1 3/4 pounds rhubarb, cut into 3/4-inch-thick pieces (6 cups)
  • 6 ounces strawberries, coarsely chopped (1 cup)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon finely grated orange zest, plus 1 tablespoon orange juice
  • Coarse salt


  • 2 disks Pate Brisee
  • All-purpose flour, for surface
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 large egg, lightly beaten, for egg wash
  • Sanding sugar, for sprinkling (optional)

Directions for the Rhubarb-Strawberry Lattice Pie

    1. STEP 1

      Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.

    2. STEP 2

      Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.

    3. STEP 3

      Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter.

    4. STEP 4

      Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. (Here is a detailed how-to.)

    5. STEP 5

      Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.

    6. STEP 6

      Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.