Description
Delicious lattice top strawberry rhubarb pie with a sweet and tart filling perfect for summer desserts.
Ingredients
Scale
- 1 Double pie crust
- 1 1/4 pounds rhubarb, trimmed and cut into 1/2 inch pieces
- 1 pound strawberries, stems removed and sliced
- 2/3 cup white granulated sugar, divided
- 1/3 cup brown sugar, packed
- 3 tablespoons tapioca starch
- 1/41/2 teaspoon salt
- 11/2 teaspoon orange zest
- 21/2 teaspoons orange juice
- 11/2 teaspoon vanilla extract
- 3 tablespoons butter
- 1 large egg
- 1 tablespoon milk
- Sugar for topping, such as demerara or turbinado
- 1/41/2 teaspoon salt
Instructions
- Preheat & Prepare Filling: Start by preheating your oven to 425 degrees F. While that heats up, toss your fresh strawberries and rhubarb together with 2/3 cup of white sugar in a bowl until everything’s evenly coated. The sweet and tart aroma will fill your kitchen, just right for pie-making. Be careful not to overmix, or you will mush the fruit too much.
- Prepare Pie Crust: Roll out your gluten-free pie crust on a floured surface until it is nice and thin. It should feel smooth between your hands, and that classic buttery aroma should hit you. Make sure not to tear it as patches can mess with your bake time and texture later.
- Fill the Pie: Carefully pour the fruit mixture into the pie crust, making sure to distribute the fruits evenly. You should see vibrant colors peeking through, promising a tasty filling. Avoid packing it in too tightly; if it is too full, it might bubble over during baking.
- Create Lattice Topping: Cut out strips of pie dough and lay them over the pie in a lattice pattern. This looks stunning and allows steam to escape. Make sure to weave the strips without breaking them, as they need to stay intact to hold the filling during baking.
- Bake & Set Timer: Place the pie in your preheated oven and set your timer for 25 minutes. You will start smelling that sweet pie aroma soon, and the edges should begin to brown slightly. Keep an eye on it; if it is getting too dark, cover the edges with foil to prevent burning.
- Cool Before Slicing: Once baked, let your pie cool for at least two to three hours. The filling will thicken up beautifully as it cools. It might be tempting to slice right away, but waiting will save you from a messy first slice, trust me!
Notes
- Storage Tips: Cover and store at room temperature for up to 2 days, or refrigerate for 4-5 days. The pie also freezes well for up to 3 months.
- Expert Tips: If your pie filling tends to be runny, reserving some sugar until just before baking can help maintain the right consistency.
- When it comes to cooling, letting the pie sit for 2-3 hours is crucial for allowing it to set without becoming too soft.
- For easily cutting your dough strips, using a pizza cutter will make the process quicker and neater.
- If the crust darkens too quickly during baking, covering the edges with foil can help protect them while the filling cooks through.
- For preventing spills in the oven, preheating a baking sheet to catch any overflow during baking will save you from extra cleanup.
- Reheating Instructions: Preheat your oven to 350 degrees F and warm the pie for about 15-20 minutes to regain its freshness and integrity.
- Serving Suggestions: Serve with vanilla ice cream for a classic pairing. Top with whipped cream and a sprinkle of zest. Pair with a light summer salad for balanced contrast.
- Recipe Variations: Use blackberries instead of strawberries for a different flavor. Add a crumb topping instead of a lattice crust. Incorporate spices like cinnamon or nutmeg for added warmth.
- Ingredient Notes: For the best fruit, choose fresh strawberries and rhubarb that are bright and firm. Substitute tapioca starch with corn starch for a less cloudy look. Lemon can replace orange in the recipe if desired. Butter is optional for additional flavor and fat.
Nutrition
- Serving Size: 1 slice
- Calories: 376
- Sugar: 29g
- Sodium: 286mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 11mg