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Classic Rhubarb Pie with a Lattice Crust

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A classic rhubarb pie with a sweet-tart filling and a beautiful lattice crust. This vintage-style dessert features fresh rhubarb encased in a buttery, flaky shell, perfect for spring and summer gatherings.

Ingredients

Units Scale
  • 2 pie crusts (chilled for at least 30 minutes)
  • 3 1/2 cups chopped rhubarb (fresh or thawed if frozen)
  • 1 1/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 egg
  • 1 tablespoon water

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. On a lightly floured surface, roll out one pie crust into a 12-inch circle. Fit it into a 9-inch pie plate and trim edges, leaving a 3/4-inch overhang. Refrigerate for 30 minutes.
  3. In a bowl, mix rhubarb, sugar, flour, lemon juice, and salt until well combined. Pour the mixture into the chilled pie crust.
  4. Roll out the second crust into a 12-inch circle. Slice into ten 1/2-inch wide strips.
  5. Lay five strips horizontally across the pie. Fold back strips 2 and 4 halfway. Lay one vertical strip down the center. Unfold strips 2 and 4.
  6. Fold back strips 1, 3, and 5. Lay another vertical strip 3/4 inch away. Unfold again. Repeat to complete the lattice.
  7. Trim excess dough and fold bottom crust edge over the ends of the lattice. Crimp or flute edges as desired.
  8. Beat the egg with water and brush over the lattice crust.
  9. Bake for 20 minutes, then reduce oven to 350°F (175°C) and bake another 30–35 minutes until filling is bubbly and crust is golden. Cover edges with foil if needed.
  10. Cool before serving to allow filling to set.

Notes

  • Use fresh or properly thawed rhubarb to avoid excess moisture.
  • Chilling the crust helps prevent shrinking during baking.
  • Lattice crust allows steam to escape and gives a classic look.
  • Cover crust edges with foil to prevent overbrowning.

Nutrition

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