I try to get as much rhubarb pie in during the summer months as possible. Strawberry-rhubarb is a classic combo, but rhubarb is quite capable of holding its own. If you’re intimidated by the lattice top, simply cover it with a pastry lid and cut a few slits to allow steam to escape, or use pastry for a single crust pie and top the rhubarb with a crumble topping, instead.

If you need a pastry primer, here’s a classic recipe and quick tutorial on how to make your own. If you like, make smaller pies by fitting pastry into smaller pie plates, like the ones above.

Lattice-topped Rhubarb Pie

adapted from Bon Appétit, April 2005

Crust:
2 cups all purpose flour
1 Tbsp sugar
1/4 tsp salt
3/4 cup unsalted butter, cut into chunks and chilled
7-8 Tbsp ice-cold water

Filling:
10 cups chopped rhubarb (about 2 1/2 pounds)
3/4 cup sugar
1/4 cup cranberry or orange juice

cream, for brushing on top
extra sugar, for sprinkling

To make the crust, combine the flour, sugar, and salt in the bowl of a food processor. Add butter and pulse until you have a coarse meal. Add about 6 tablespoons of water and blend until moist clumps form, adding more water by 1/2 tablespoonfuls until the dough comes together. Gather dough into ball, divide into 2 pieces, 1 slightly larger than the other, flatten into disks, wrap and refrigerate for at least an hour, and up to a day.

To make the filling, combine rhubarb, sugar, cranberry juice, in a large deep skillet or saucepan. Cook over medium-high heat until it starts to bubble. Reduce heat, cover and simmer until rhubarb is almost tender, occasionally giving it a gentle stir, for about 8 minutes. Using slotted spoon, transfer rhubarb to colander set over bowl. Drain well. Add syrup from bowl to skillet and cook until the juices are thick and reduced. Gently stir the rhubarb back in.

Preheat oven to 375°F. On a lightly floured surface, roll out the larger dough disk on lightly floured surface to 12-inch round and transfer to a 9-inch glass pie dish. Roll out smaller dough disk to 11-inch round; cut into 1/2-inch-wide strips. Spoon filling into pie dish. Arrange 6 dough strips atop filling, spacing evenly apart. Arrange 5 dough strips atop filling in opposite direction, forming lattice. Seal strip ends to crust edge. If you like, brush the top with cream and sprinkle with sugar.

Bake pie until filling bubbles and the crust is golden, about 55 minutes. Cover the edge with foil if it’s browning too quickly. Serve warm, with ice cream.

If your pie appetite is sky-high, try these 16 tasty summer pie recipes!

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