3.57143
7 ratings

Rhubarb Lattice Pie

By
Let rhubarb take the spotlight
rhubarb lattice pie recipe
bonchan / iStock / Getty Images Plus

An old-fashioned fruit pie with a pure, 100 percent rhubarb filling. Tart and sweet, the leftovers are great with a dollop of yogurt for breakfast.

Got extra rhubarb? Explore these rhubarb recipes that go beyond pie.

3 h
(prepare time)
45 m
(cook time)
8
Servings
531
Calories Per Serving

Notes

You can bake the leftover pie crust scraps, if you like. Simply place pieces on an ungreased baking pan, brush with milk and sprinkle with cinnamon/sugar. Bake until golden brown at 375F.

The dough may be frozen for 1 month, in which case, protect further by placing in zipper top bag; defrost in refrigerator overnight before use.

Ingredients

For the butter pie crust

  • 2 1/2 Cups all-purpose flour
  • 1/2 Teaspoon salt
  • 1 Cup chilled, unsalted butter, cut into small pieces
  • 4-6 Tablespoons ice cold water

For the filling

  • 1 1/2 Pound rhubarb, cut into 1/2-inch pieces
  • 1 1/3 Cup plus 2 tablespoons sugar
  • 3 Tablespoons cornstarch
  • 1 Tablespoon unsalted butter, cut into small pieces
  • 1/8 Teaspoon cinnamon
  • 2 Tablespoons whole milk

Directions

For the butter pie crust

Step 1: Place the 2 1/2 cups flour and 1/2 teaspoon salt in the bowl of a food processor fitted with metal blade and pulse to combine. Add 1 cup butter and pulse on and off until it forms a very coarse meal; there might be pockets of butter that are larger, which is fine. Alternately, whisk flour and salt in a bowl and use a pastry cutter or two knives to cut in the butter until it resembles coarse meal.

Step 2: Drizzle in 4 tablespoons ice cold water through feed tube and pulse until dough is moistened and just holds together if squeezed. Add additional 1 to 2 tablespoons water only if necessary. If working by hand, you can sprinkle the water over flour mixture and toss with fingers or fork until evenly moistened and dough just holds together if squeezed.

Step 3: Gather dough into 2 balls and flatten into discs. Wrap dough in plastic wrap and refrigerate at least 2 hours or up to 2 days. 

Step 4: Let dough soften slightly at room temperature before rolling out.

For the filling

Step 1: Preheat the oven to 425F. Position rack in lower third of oven. Coat a 9-inch ovenproof glass pie plate with nonstick spray and set aside.

Step 2: Stir together the 1 1/2 pounds sliced rhubarb, 1 1/3 cups sugar and 3 tablespoons cornstarch in a bowl. Allow to sit for 10 to 15 minutes until juices begin to exude while oven preheats.

Step 3: Roll out 1 dough disc on floured surface to 12-inch round. Transfer to pie dish. Trim edges so that there is an extra inch all around. Fold excess crust under itself toward the outside; crimp edge.

Step 4: Stir filling together with any juices and scrape into crust. Dot with small pieces of butter.

Step 5: Roll out second dough disc to a 12-inch round and cut into 1-inch wide strips using a straight edge or fluted pastry wheel. Brush crimped edge lightly with water.

Step 6: Weave a lattice crust on top of filling. Trim the lattice strips and press to seal along crimped edge.

Step 7: Combine 1/8 teaspoon cinnamon and remaining 2 tablespoons sugar. Brush lattice with milk and sprinkle with cinnamon/sugar.

Step 8: Bake for 15 minutes then turn oven down to 375F and continue baking until golden brown and filling is bubbling, about 30 to 35 minutes more.

Step 9: Cool on rack for at least 1 hour to allow juices to thicken. Serve warm or at room temperature. Store at room temperature overnight, loosely covered with foil, if desired.