Classic Strawberry Rhubarb Pie with Lattice Crust
Indulge in a timeless dessert with this Strawberry Rhubarb Pie, featuring a perfect balance of sweet strawberries and tart rhubarb, all encased in a flaky, buttery crust. This recipe will guide you through creating a pie that's bursting with flavor and looks as good as it tastes. Get ready to impress your family and friends with this delightful treat!
Preparation
45 min.
Cook / Bake
70 min.
Servings
8
Calories
485 kcal
Ingredients
for 8 servingsAmounts are automatically adjusted.
For the Pie Crust
- 250 gAll-purpose flour
- 1 Prise(n)Salt(to taste)
- 170 gUnsalted butter, cold and cubedMilch
- 60 mlIce water
For the Filling
- 700 gFresh rhubarb, trimmed and chopped into 1-inch pieces
- 700 gFresh strawberries, hulled and quartered
- 200 gGranulated sugar
- 50 gCornstarch
- 1 Prise(n)Salt(to taste)
- 1 TeelöffelVanilla extract
- 15 gUnsalted butter, cut into small piecesMilch
For Assembly
- 1 großesEgg, beaten
- 1 EsslöffelGranulated sugar
Instructions
To make the pie crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Gradually add the ice water, 15 ml at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat your oven to 200°C (400°F).
On a lightly floured surface, roll out one disk of dough into a 30 cm (12-inch) circle. Carefully transfer it to a 23 cm (9-inch) pie plate. Trim the edges, leaving a 1.5 cm (0.5-inch) overhang. Refrigerate while you prepare the filling.
For the filling: In a large bowl, combine the chopped rhubarb, quartered strawberries, granulated sugar, cornstarch, salt, and vanilla extract. Toss gently until the fruit is evenly coated.
Pour the fruit filling into the chilled pie crust. Dot the top of the filling with the small pieces of butter.
Roll out the second disk of dough. Cut it into 1.5 cm (0.5-inch) wide strips. Arrange the strips in a lattice pattern over the pie filling. Trim the excess dough and crimp the edges of the top and bottom crusts together to seal.
Brush the lattice top with the beaten egg and sprinkle with the remaining tablespoon of granulated sugar.
Place the pie on a baking sheet to catch any drips. Bake for 20 minutes at 200°C (400°F). Then, reduce the oven temperature to 175°C (350°F) and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, you can cover the edges with aluminum foil.
Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.
💡 Tipp
Nutrition per serving
Calories
485 kcal
Protein
5 g
Carbohydrates
70 g
Fat
22 g
Fiber
4 g
Recipe on TomTaste: https://tomtaste.com/recipe/classic-strawberry-rhubarb-pie-with-lattice-crust
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