Rhubarb-Strawberry Lattice Pie

Name: Rhubarb-Strawberry Lattice Pie
Prep time: 60 min
Total time: 360 min
Ingredients: 1.75 pounds rhubarb, cut into ¾-inch-thick pieces (6 cups); 6 ounces strawberries, coarsely chopped (1 cup); 1.5 cups granulated sugar; 0.25 cup cornstarch; 0.25 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)

3.6

(281)

7 Reviews

By

Martha Stewart Editors

Updated on August 24, 2017

Prep Time:

1 hrs

Total Time:

6 hrs

Servings:

8

Yield:

1 9-inch pie

Strawberries mellow out the sharp edges of rhubarb in this pie. You can use raspberries instead or omit the berries entirely (use 2 pounds rhubarb if you do).

Ingredients

For the filling

1 ¾ pounds rhubarb, cut into ¾-inch-thick pieces (6 cups)
6 ounces strawberries, coarsely chopped (1 cup)
1 ½ cups granulated sugar
¼ cup cornstarch
¼ teaspoon finely grated orange zest, plus 1 tablespoon orange juice
Coarse salt

For the crust

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

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

Con Poulos

Cook's Notes

Pie can be stored at room temperature for up to 2 days.