Ingredients
Equipment
Method
- First, prepare your pie dough. If using homemade, roll out one half into a 12-13-inch circle for a 9-inch pie pan. Gently fit the dough into the pan, pressing it into the base and sides. Trim any overhang to about an inch, then chill the crust in the refrigerator while you prepare the filling.
- Next, combine your fruit. Place the sliced strawberries and rhubarb into a large, non-reactive bowl. Add 1/3 cup white granulated sugar (reserve the remaining 1/3 cup), 1/3 cup packed brown sugar, orange juice, orange zest, vanilla extract, and salt. Mix gently until everything is combined. Stir in the tapioca starch, then let the mixture sit for about 20 minutes; this allows the fruit to release some of its juices.
- Move an oven rack to the bottom third level and preheat your oven to 425°F (220°C). Line a baking sheet with foil and place it into the oven to heat up with the oven.
- While the oven heats, roll out the second pie dough to the same size as the first. If creating a lattice top for your strawberry rhubarb lattice pie, use a pizza cutter or knife to cut the dough into roughly 1-inch-wide strips.
- Remove the chilled pie dish from the refrigerator. Stir the remaining 1/3 cup of white granulated sugar into your fruit filling. Using a slotted spoon, scoop the fruit filling into the pie dish, leaving most of the excess liquid in the bowl. Cut the 3 tablespoons of butter into small chunks and dot these over the top of the fruit filling.
- Now, create the lattice crust. Lay about five parallel strips of pie dough across the top of the pie, spacing them about ½ inch apart. Gently fold back strips 1, 3, and 5 halfway. Place a new strip perpendicular to the folded strips, resting it over strips 2 and 4. Lay strips 1, 3, and 5 back down. Now, fold back strips 2 and 4. Lay another strip perpendicular over them. Continue this weaving process until you have covered the top of the pie. Once the lattice is complete, tuck any overhanging strips under the bottom pie crust edge and pinch firmly to seal all around the rim.
- In a small bowl, whisk the large egg with the tablespoon of milk to create an egg wash. Use a pastry brush to evenly coat the top of the lattice pie crust with this mixture. For an optional decorative touch and extra crunch, sprinkle the top of the pie dough with demerara or turbinado sugar.
- Carefully place the pie dish onto the hot baking sheet in the preheated oven. Bake at 425°F (220°C) for 15 minutes. After 15 minutes, reduce the oven temperature to 375°F (190°C). If the crust edges are browning too quickly, add a pie shield at this point. Continue baking for another 40-50 minutes. The pie is fully baked when the crust is a beautiful golden brown and the fruit filling visibly bubbles through the lattice.
- Once baked, remove the pie from the oven. Allow your strawberry rhubarb lattice pie to cool completely on a wire rack for at least 2-3 hours. This cooling time is crucial for the filling to set properly and prevent a runny pie when sliced. Serve warm or at room temperature.
Nutrition
Notes
To prevent a runny pie, ensure fruit is well-drained and the pie cools completely (2-3 hours) before slicing. Chill pie dough thoroughly. Always remove toxic rhubarb leaves. Store pie at room temp for 2 days, or refrigerate for 4-5 days. Nutrition information is estimated based on common ingredients and serving sizes and may vary.