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Rhubarb Pie Recipe with Lattice Crust

Irresistible Rhubarb Pie Recipe with Lattice Crust Delight

Delight in this Rhubarb Pie Recipe with Lattice Crust, combining tangy rhubarb with sweet vanilla sugar for a perfect dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 4 cups Fresh Rhubarb or frozen, thawed and drained
  • 1 cup Granulated Sugar or erythritol for lower-carb
  • 1/2 cup Vanilla Sugar or 1 tbsp vanilla extract
  • 1/4 cup Cornstarch
Crust
  • 2 1/2 cups All-Purpose Flour substitute with gluten-free blend if needed
  • 1 cup Cold Butter cubed
  • 1/2 teaspoon Salt
  • 6-8 tablespoons Ice Water add slowly until dough comes together

Equipment

  • 9-inch pie pan
  • Large bowl
  • Sharp Knife
  • Rolling Pin
  • baking sheet

Method
 

Preparation Steps
  1. Combine flour and salt in a bowl, cut in butter. Add ice water until dough forms. Chill for 30 minutes.
  2. Slice rhubarb, mix with sugars and cornstarch. Let sit for 15 minutes.
  3. Roll out one dough portion for bottom crust, place in pie pan.
  4. Add filling to crust, roll out second portion for lattice, weave over the filling and crimp edges.
  5. Bake at 400°F for 20 minutes, then reduce to 350°F and bake for another 25-30 minutes.
  6. Allow pie to cool for 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Serve with whipped cream or vanilla ice cream for an extra treat. Ensure ingredients are chilled for the best crust results.

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