Latticed Rhubarb Pie for 4th of July
Celebrate the 4th of July with this classic Latticed Rhubarb Pie. The combination of tart rhubarb and a flaky, buttery crust makes this pie the perfect dessert for your holiday gathering.
Ingredients
- Crust:
- 2 recipes Flaky Pie Dough, formed into 2 disks, one slightly larger than the other
- All-purpose flour, for rolling out the dough
- Filling:
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons finely grated orange zest (from about 2 medium oranges)
- 1/8 teaspoon fine salt
- 2 pounds rhubarb, ends trimmed and cut into 1/2-inch pieces
- 2 tablespoons freshly squeezed orange juice (from about 1/2 medium orange)
- 2 tablespoons unsalted butter (1/4 stick), cut into small pieces
- Egg Wash:
- 2 teaspoons whole milk, half-and-half, or heavy cream
How to make
Step 1
Prepare the Oven Heat the oven to 400°F and arrange a rack in the middle. Set a baking sheet lined with aluminum foil on the rack while the oven is heating.
Step 2
Mix the Filling Whisk together the sugar, cornstarch, zest, and salt in a large bowl. Add the rhubarb and orange juice, stirring until well coated. Set aside.
Step 3
Roll Out the Dough On a lightly floured surface, roll out the larger disk of dough to about 13 inches in diameter and 1/4 inch thick. Line a 9-1/2-inch deep-dish pie plate with the dough and trim to leave a 1-inch overhang.
Step 4
Add the Filling Stir the rhubarb filling and pour it into the prepared pie plate. Scatter the butter pieces over the filling.
Step 5
Create the Lattice Top Roll out the remaining dough disk to about 12 inches in diameter and 1/4 inch thick. Cut into 12 (1-inch-wide) strips.
Brush the overhang of the crust with milk, half-and-half, or cream. Lay 6 strips evenly spaced vertically across the filling. Lay the remaining 6 strips horizontally, weaving them to form a lattice pattern.
Step 6
Finish and Bake the Pie Trim the overhanging strips of dough and crimp the edges to seal the pie. Place the pie on a baking sheet and bake at 400°F for 15 minutes. Then, reduce the oven temperature to 350°F and continue baking until the crust is golden brown and the juices are bubbling about 1 hour. Once baked, remove the pie from the oven and place it on a wire rack to cool completely for at least 2 hours before serving.
Enjoy your festive Latticed Rhubarb Pie, perfect for the 4th of July celebration!
