Bringing back my favorite pie!

rhubarb pie // warm vanilla sugar

Why? Because I recently deleted the original recipe by accident. Got angry. Threw a few things, and after hours of putting everything back together again in a nice little package, here we are.

In the original recipe from 2011 I was celebrating my boyfriend (now husband) getting his Master’s. Paul’s favorite dessert is rhubarb pie…this one actually, and so it’s a special recipe that we bring back once or twice a year during the summer.

As I said in my post from 2011:

This boy is the tester of all of my recipes, my favorite person on the planet, and the reason I made this pie.

rhubarb pie // warm vanilla sugar

That’s still true. So here you go. My love in a lattice crust.

rhubarb pie // warm vanilla sugar

How to make a lattice crust:

Roll out half of your pie dough. Cut the dough into ten even strips (about 1/2-inch thick). Lay out five of your strips parallel to one another on the pie dough with about a 1/2-inch space between them. Fold back every other strip (the 1st, 3rd and 5th) to a little past the centre. See photo below!

Place your longest strip of dough perpendicular to the parallel strips and set it across the center of the pie. Unfold the folded strips over the perpendicular strip.

Fold back the strips you haven’t folded yet (the 2nd and 4th) to a little past the centre, and place a second strip next to your strip in the middle. Unfold the folded parallel strips over the second strip. Continue this process until the weave is complete over the top of the pie. Remember to alternate the strips that are folded back to create a woven effect.

lattice crust instructions

Trim the strips around the pie so that it has a small overhang. Moisten the edges with water and tuck and crimp everything together to ensure a nice strong crust.

rhubarb pie // warm vanilla sugar

Sprinkle top of pie with remaining sugar and bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes.

rhubarb pie // warm vanilla sugar

Once pie is baked, cool on a wire rack until ready to serve.

Rhubarb Pie with a Lattice Crust

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: One 9-inch pie

Ingredients

  • 4 cups rhubarb, cut in to 1/2 inch pieces
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 tbsp all purpose flour
  • pinch of fine sea salt
  • juice of 1/2 small lemon
  • 1/2 tsp pure vanilla extract
  • Pastry for 2 pie crusts
  • 1/2 tbsp granulated sugar

Instructions

  1. Once your pie dough is made, roll out dough for bottom crust and line pie plate with the pie pastry.
  2. In a large bowl, beat together the egg and sugars. Add flour, lemon juice, salt and vanilla. Mix in rhubarb.
  3. Pour rhubarb filling in to the prepared pie shell.
  4. Now, here’s where you have a choice. You can either roll out your remaining pastry and place it on top of the pie as is, cutting a slit in the middle OR you can make a lattice crust. If you just want a simple pie crust, just skip the lattice instructions.
  5. For Lattice crust:
    • Roll out your other half of your pie dough. Cut the dough into ten even strips (about 1/2-inch thick) using a pastry/pizza wheel (a knife works too)!
    • Lay out five of your strips parallel to one another on the pie dough with about a 1/2-inch space between them. Fold back every other strip (the 1st, 3rd and 5th) to a little past the centre.
    • Place your longest strip of dough perpendicular to the parallel strips and set it across the center of the pie. Unfold the folded strips over the perpendicular strip.
    • Fold back the strips you haven’t folded yet (the 2nd and 4th) to a little past the centre, and place a second strip next to your strip in the middle. Unfold the folded parallel strips over the second strip. Continue this process until the weave is complete over the top of the pie. Remember to alternate the strips that are folded back to create a woven effect.
    • Trim the strips around the pie so that it has a small overhang. Moisten the edges with water and tuck and crimp everything together to ensure a nice strong crust.
    • Sprinkle top of pie with remaining sugar.
  6. Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes.
  7. Once pie is baked cool on a wire rack until ready to serve. This pie is great with vanilla ice cream.

Notes

-Recipe adapted from Thibeault's Table and lattice instructions are from Simply Recipes

-I used The Pioneer Woman's pie crust recipe

http://warmvanillasugar.com/2014/09/03/rhubarb-pie-with-a-lattice-crust/

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39 Responses to Rhubarb Pie with a Lattice Crust

  1. I’m such a rhubarb fan! I can’t believe I haven’t made a rhubarb pie this summer yet!

  2. Nanny says:

    Great tutorial on the pie and crust. Since you’ll be away for awhile I’m going to use some of the rhubarb and make one 🙂

  3. Sarah says:

    Rhubarb! What a creative filling for a pie. And nice lattice work 🙂

  4. Leslie says:

    We love this pie so much we make it over and over again!!!! Will re-bookmark it!

  5. Rhubarb pie is totally my favorite! Love that lattice work…so pretty!

  6. Love the step by step instructions for a lattice crust!

  7. Sues says:

    This looks perfect! I just cooked (“cocktailed”) with rhubarb for my first time ever and now I’m obsessed!

  8. Jaclyn says:

    Gorgeous pie! I love rhubarb pies!

  9. Yay, I love rhubarb pies! Your lattice crust is perfection. 🙂

  10. Confession: I’ve never eaten a rhubarb pie…or anything with rhubarb. I’ve made strawberry rhubarb pie but for some reason I never even tasted a bite of it. But your gorgeous recipe looks to die for!! Definitely on my to-do list before rhubarb disappears again.

  11. Yum! I love rhubarb! Great photo tutorial on the lattice crust!

  12. Ju says:

    I love your wee tutorial for the pie weaving 😀 This looks fantastic Katrina 🙂 x

  13. Ashley says:

    Lattice crusts are so darn pretty! Love the sound of this rhubarb pie!

  14. nice job there wih the lattice crust..can you believe i still havent tasted rhubarb..we are still friends right??

  15. I don’t think there is anything nicer than rhubarb pie and yours is absolutely the most beautiful. I want a piece ! 🙂

  16. You are a pie expert – I can never get my pies to remotely look this pretty! Thanks for the how to.. going to try it!

  17. ahu says:

    This pie made me immediately sing the Rhubarb Pie Song to myself – a summer favorite 🙂 In case you’re not familiar: https://www.youtube.com/watch?v=Mq08wFhAGgc

  18. Such a pretty pie! I love the lattice top – bet it taste amazing!

  19. Love those step by step photos! Sadly, I didn’t get to get my rhubarb on this season, but next year!

  20. Elizabeth @ SugarHero.com says:

    Oh man, I’ve barely made any rhubarb desserts this summer! I need to fix that before fall baking starts–and I think this pie is just the way to do it! Gorgeous dessert!

  21. So glad you brought the original back!! This pie looks amazing- love the tutorial!

  22. Gorgeous. Love a good rhubarb pie! …And that lattice!

  23. Yum! I can see why this is one of your favorites!

  24. This is GORGEOUS! Sometimes things disappear so better things can be made. Have to try this!!!

  25. Alanna says:

    What a pretty pie! The custard sealed the deal – this sounds like a dream come true. I’m glad you were able to recreate the post – so worth it. 🙂

  26. Rhubarb pie!! Totally my weakness! Also I’m uber impressed with your lattice skillz. I’ve still never even attempted one. It looks beautiful Katrina!

  27. Amanda says:

    I love everything about this!! So delicious!

  28. I’m bummed I didn’t make a rhubarb pie this summer. . yours looks amazing and love the beautiful lattice top!

  29. Joanne says:

    This is causing my belly to growl ALL THE GROWLS. I wish I had had this for breakfast. Are you guys all settled in?!?

  30. […] never really be too much rhubarb though. It can be made into so many delicious things like cake, pie, spreads for toast, and other muffins. I adore baking with it, and you will […]

  31. […] couldn’t be happier, and with that, thought I’d share with you another rhubarb pie. A favorite. A beauty of a recipe. This will be the third on my blog! The streusel topping is […]

  32. […] rhubarb makes the best baked treat. In fact, my favorite pie AND baked fruit crisp are both […]

  33. […] with a giant freezer bag of fresh rhubarb, there are only so many things you can do with it. Pie is the obvious choice, and then cake, and then muffins, and then a million other baked things, but […]

  34. […] There are two desserts that I keep coming back to. Desserts that I will be baking for my entire life: (1) Carrot cake (2) Rhubarb pie […]

  35. […] cold baked treats. As a kid I used to like my chocolate bars chilled in the fridge, a cold slice of rhubarb, lemon meringue, or pumpkin pie and my favorite treat of all was cold chocolate layer cake (which […]

  36. Leslie says:

    I’m making this again tonight! Thanks for my favourite recipe EVER.

  37. […] I’m not sure whether or not the short season makes rhubarb seem so special, but a good rhubarb pie or a rhubarb cake is what I will always choose over any other dessert. Thank goodness Paul is with […]

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