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Rhubarb & Strawberry Lattice Pie Recipe

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About the bake

This is an utterly delicious combination of fruit and rich pastry. Our Rhubarb and Strawberry Lattice Pie is 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.

210Total Time
130Prep Time
40Bake Time
8Serves
Easy

Method

  1. Step 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. Step 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. Step 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. Step 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. Step 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. Step 6:

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

  7. Step 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. Step 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. Step 9:

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

Ingredients

  • For the pastry

    • 300g Plain white flour
    • 3 tbsp Icing sugar
    • 150g Butter (unsalted) (chilled and cubed)
    • 1 Egg yolk(s) (free range)
    • 3 tbsp Water
  • For the filling

    • 500g Rhubarb
    • 250g Strawberries (dried)
    • 3 tbsp Cornflour
    • 100g Billington's Unrefined Golden Caster Sugar
  • For the topping

    • 1 Egg white(s) (free range)
    • 2 tbsp Unrefined golden granulated sugar

Utensils

  • Sieve
  • Mixing bowl
  • Cling film
  • Rolling pin
  • 23cm (9in) round flan dish
  • Pastry brush

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