Classic rhubarb pie with a lattice crust is the ultimate summer dessert, combining the perfect balance of sweet and tart in every bite. This pie has been a beloved treat for generations, capturing the essence of summer with its vibrant rhubarb filling encased in a flaky, buttery double crust. With no custard to complicate the simplicity, this version lets the flavor of the rhubarb shine, creating a nostalgic and timeless dish that’s as comforting as it is delicious.
To make this classic pie, begin with fresh rhubarb, which offers a natural tartness that pairs beautifully with sugar. The rhubarb is chopped into small pieces and tossed with sugar, flour, and a bit of lemon juice to enhance its flavor and help thicken the filling. A dash of vanilla can also be added for a subtle richness that complements the tangy rhubarb.
The filling is then spooned into a homemade double crust, the first layer lining the bottom of the pie dish and the second forming the delicate lattice top. The lattice is not just for aesthetics, it also allows the filling to bubble up and become perfectly caramelized as it bakes. The crust is golden and flaky, providing the ideal contrast to the soft, sweet-tart filling.
Baked until the crust is crisp and golden, this rhubarb pie is best served warm, with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for summer gatherings, family dinners, or as a special treat when rhubarb is in season. Its simplicity is its charm, relying on quality ingredients and classic techniques to create something that tastes like home. This classic rhubarb pie with a lattice crust isn’t just a dessert, it’s a slice of tradition.
Ingredients
- 4 cups rhubarb fresh, sliced
- 1 1/3 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 egg beaten
- 1 pie crust double crust for 9-inch pie
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the rhubarb, sugar, flour, and salt. Stir until the rhubarb is well coated.
- Line a 9-inch pie plate with one pie crust. Fill with rhubarb mixture. Dot with butter on top of the filling.
- Cover with the second pie crust. Seal the edges and cut slits in the top to allow steam to escape. Brush top with beaten egg.
- Bake in preheated oven for 45 minutes or until crust is golden brown and filling is bubbly. Let cool before serving.
Nutrition
