Rhubarb and strawberry lattice pie

  • Total Time

    2h 10m
    • Prep Time

      1h 30m
    • Bake Time

  • Serves



This is an utterly delicious combination of fruit and rich pastry. Perfect for Sunday lunch or a casual supper party served with a dollop of cream or ice cream. It is best to use a  23 cm (9in ) ceramic flan dish for this recipe to help contain all of the lovely juices.


  1. Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (Or whiz the ingredients in a food processor).

  2. Make a well in the centre of the flour mixture. Beat the egg yolk with 3 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.

  3. Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.

  4. Reserve about 75g of pastry for the lattice. Roll the remaining pastry out on a lightly floured work surface until it is 3mm thick – about the thickness of a pound coin. 

  5. Drape the pastry over the rolling pin and use to line a 23cm (9in ) round flan dish or tart tin. Trim the edges with a knife, and re roll the trimmings with the reserved pastry to make the lattice. Cut the pastry into 1 cm wide strips.

  6. Set the oven to 220°c (200°c fan, gas mark 7).

  7. Trim the rhubarb, and cut into 3 cm lengths. Place the strawberries in a bowl with the sugar and cornflour and toss together.

  8. Place the rhubarb in the pastry case and top with the strawberry mixture. Brush the edge of the pastry case with a little water then weave the pastry strips across the top to make a lattice.

  9. Brush with egg white and sprinkle thickly with granulated sugar. Bake for 40 minutes or until golden brown and crisp.

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