Prep 30 mins Bake 50 mins Eat 1:20
It’s officially summer! Nothing says old-fashioned summer goodness like a freshly made Strawberry Rhubarb Pie with a lattice crust. One of the things I miss about living in the midwest is fresh rhubarb. Yes, we can get it at the supermarket here in Southern California. I’ve purchased rhubarb at both Ralph’s and Sprouts. But it’s not quite the same. It’s not the ruby red stalks I remembered from my youth.
If you grew up in a cold climate, you know what I mean. As a child we would go tromping into the neighbor’s rhubarb patch and twist off a branch of ruby red rhubarb. One hand held a small bowl of sugar and then the rhubarb stalk warm from the summer sun, would be dipped into the sugar and into our mouths it would go. We licked the stalk so that as much sugar as possible would stick to the rhubarb. Still after crunching it in our mouths, our lips and eyes would pucker from the sour taste of the rhubarb.
My nephew Michael learned about making a Strawberry Rhubarb Lattice Pie last year at our Summer Barbecue cooking class. His first attempt at a lattice pie was quite impressive. The 90 degree weather was not ideal for handling the pastry, but that did not deter him.
After rolling out the bottom crust, Michael used a pastry wheel to cut the lattice strips.
You could simply lay the other lattice strips across the others, but Michael weaved them all together beautifully.
The Strawberry Rhubarb Lattice Pie was divine. Serve it warm with ice cream for an old fashioned splurge.
2 cups fresh rhubarb, cut in 1″ pieces
1 pint strawberries, cut in half
2 pie crust dough disks
1 1/3 cups + sugar
1/3 cup all-purpose flour
1 Tablespoon butter
1 Tablespoon milk
1. Preheat oven to 400°. Prep rhubarb and strawberries. Let sit on paper towels to dry.
2. On lightly floured surface, roll out one disk of the pastry dough into a 12″ circle to place in the center of a 9″ pie plate, pressing the dough into the bottom and sides. Let the extra dough hang over the sides. Refrigerate.
3. In large bowl, combine sugar and flour. Add dry rhubarb and strawberries and stir to combine.
4. On lightly floured surface, roll out remaining disk of pastry dough into a 10-inch circle. With a knife or pastry wheel, cut into nine 1″ wide strips.
5. Pour rhubarb mixture into the refrigerated pie shell. Dot with butter.
6. Moisten rim of pastry slightly with cold water. Arrange five pastry strips 1/2″ apart over filling. Place remaining strips across first ones at right angle, to make a lattice or weave the lattice. Press lattice ends to rim of pie and fold overhang of bottom crust over the ends of the strips. Crimp the edges to seal. Brush lattice top, but not rim lightly with milk and sprinkle with sugar.
7. Bake 50 minutes or until crust is golden and juice bubbles through the lattice.
8. Cool on wire rack. Serve warm with ice cream, if desired.
Servings: 8 370 calories per serving