Rhubarb & Strawberry Lattice Pie Recipe

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).

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.

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

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. 

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.

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

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

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.

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