"Celebrating #nationalpieday dreaming of one of my favorites from last year. I incorporated rhubarb into the lattice of this strawberry rhubarb beauty as an experiment. Definitely something I'll continue to play with."
Strawberry Rhubarb Lattice Pie
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- Recipe Card
Prep time 2hrs 30mins
Cook time 1hr 15mins
Recipe Card
For the Pate Brisee
ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 sticks (16 tablespoons) butter, cold and cut into cubes
- 1/4 cup cold water
- 1/4 cup vodka
- 1 stalk rhubarb, sliced lengthwise into strips with sharp vegetable peeler or mandolin, reserved for top
For the Filling
ingredients
- 2 cups strawberries, stemmed and quartered
- 3 cups chopped rhubarb
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup brown sugar
- 1/4 cup plus 1 tablespoon cane sugar
- 1/4 teaspoon ground cloves
- 3 tablespoons ground tapioca pearls
- a pinch of ground black pepper
- a pinch of salt
To Make the Pate Brisee
Method
Step 1
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and pulse until the mixture resembles coarse meal- it should look like sand.
Step 2
Combine water and vodka. With the machine running, add liquid in a slow, steady stream through the feed tube. Run until the dough comes together but don't overwork the dough.
Step 3
Divide dough into two. Flatten and wrap each in plastic. Chill at least an hour.
To Make the Filling and Assemble
Step 1
Meanwhile, macerate strawberries by combining with 1 tablespoon sugar. Leave for 1 hour, tossing occasionally.
Step 2
Sauté rhubarb with a little water until it softens, about 3-4 minutes. Transfer it to a bowl to cool. Cover with lemon juice. Combine all dry ingredients and set aside.
Step 3
Using a slotted spoon, add strawberries into bowl with rhubarb. Add dry ingredients and stir.
Step 4
Preheat oven to 400˚F. Roll out one disc of dough and place into the bottom of a 9-inch pie plate. Add a pinch of flour to the bottom and then add filling. Chill while making top.
Step 5
Roll out the other disc and cut strips. Make a lattice (see below) and incorporating a few strips of thin rhubarb instead of dough. Decorate edges as you like. Bake for about 45-60 min, until filling is bubbly.