Tangy Rhubarb Lattice Pie

Author: Canadian Living

Lattice tops look complicated and time-consuming to assemble. But with our easy-to-follow steps, even a beginner baker will be weaving like a pro.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2005


  • 1 egg yolk
  • 1/2 teaspoon granulated sugar
  • 5 cups chopped rhubarb (1-1/4 lb/625 g)
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon grated orange rind
  • 1 pinch grated nutmeg
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1/2 cup cold lard cubed
  • 1 egg
  • 2 teaspoons vinegar
  • 2 teaspoons lemon juice
  • 2/3 cups Ice water


1-  Pastry: in bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in coarse crumbs with a few larger pieces. In liquid measure, beat egg with vinegar; add enough ice water to make 2/3 cup (150 mL). Drizzle over flour mixture, tossing with fork until ragged dough forms. Press into 2 discs, one slightly larger than the other. Wrap and chill for 30 minutes.

Filling: In bowl, toss rhubarb, sugar, flour, orange rind and nutmeg. On floured surface, roll out small pastry disc to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate; trim, leaving 3/4-inch (2 cm) overhang. Spoon in filling. Set aside.

2-  Roll out remaining pastry; cut into fourteen 1-inch (2.5 cm) wide strips. Arrange half over filling, leaving scant 1/4-inch (5 mm) space between each strip.

3-  Fold back every other strip slightly past centre. Place strip across centre of pie perpendicular to first strips.

4-  Unfold strips. Working on the same side, fold back strips that were not folded back the first time. Place another perpendicular strip on top, leaving scant 1/4-inch (5 mm) between strips. Unfold strips. Repeat on same side with 2 more strips. Repeat with remaining strips on opposite side. Trim strips to edge of pie plate.

5-  Whisk egg yolk with 1 tbsp (15 mL) water; brush some of the egg wash over pastry overhang. Fold overhang up and over strips. To flute edge, use thumb and index finger of one hand to push edge of pastry toward centre and with other index finger, push up pastry between thumb and finger. Brush edge with egg wash, sprinkle with sugar.

Place foil-lined rimmed baking sheet on lowest rack of 425°F (220°C) oven. Place pie on rack above in bottom third of oven; bake for 20 minutes. Reduce heat to 350°F (180°C); bake until golden and filling is bubbly, about 70 minutes. Let cool on rack.

Nutritional facts Per serving: about

  • Sodium 365 mg
  • Protein 7 g
  • Calories 489.0
  • Total fat 23 g
  • Cholesterol 88 mg
  • Saturated fat 11 g
  • Total carbohydrate 64 g


  • Iron 18.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Tangy Rhubarb Lattice Pie