Raspberry Rhubarb Lattice Pie

LeGourmetTV's picture

Jun. 19, 2013

Everyone loves pie! Heres one that is great in the spring and early summer.


For the crust
All purpose flour 2 1/2 Cup (40 tbs) (300 g)
Granulated sugar 1 Tablespoon (12 g)
Salt 1 Teaspoon
Unsalted butter 1 Cup (16 tbs) , cubed & frozen (227 g)
Ice water 3/4 Cup (12 tbs) (125
For filling
All purpose flour 1/3 Cup (5.33 tbs) (75 ml)
Rhubarb 4 Cup (64 tbs) , cut into 1/2
Raspberries 2 Cup (32 tbs) (500 ml)
Sugar 1 1/4 Cup (20 tbs) (300 ml)
Juice of lemon 1/2 , freshly squeezed
Cold butter 1 Tablespoon (cut into small pieces)
Eggs 1 Large , lightly beaten
35% cream 2 Tablespoon
For dusting
All purpose flour 2 Tablespoon (For dusting)



1. Preheat oven to 350 degree F or 180 degree C.

2. In food processor, place the flour, sugar, salt, and frozen cubed butter. Pulse until the mixture looks like fine bread crumbs.

3. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Do not overwork.

4. Transfer the mixture on the counter top and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate for at least one hour.


5. In a large bowl, combine rhubarb, raspberries, sugar, flour, and lemon juice. Mix very gently.

6. On a lightly floured surface, roll out one half of dough for bottom crust.

7. Place the rolled dough in a 10" deep dish pie plate. Trim edge using a sharp paring knife, and chill.

8. Roll out the other half of dough and cut it into 1" wide strips.

9. For egg wash, in a small bowl, whisk together the egg and heavy cream.

10. Pour filling into pie dish, and dot with butter cubes.

11. Egg wash the edge of the bottom crust and weave strips together over the filling, placing extra strips around the edge as shown in the video. Crimp with fork to seal.

12. Brush lattice and all pastry edges with egg wash and sprinkle the top with sugar.

13. Place the pie on a baking sheet and pop in oven. Bake for about 1½ hours or until pastry is golden brown and juices in center starts bubbling. Transfer to a wire rack to cool.


14. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 554Calories from Fat 233

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 270 mg11.25%

Total Carbohydrates 75 g25%

Dietary Fiber 4 g16%

Sugars 35 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet