Usually when I make pie, I automatically reach for a streusel topping. This gorgeous specimen was my first attempt at a lattice-topped pie, and despite knowing how easy it really was to make, I couldn’t help but be impressed with myself when I saw the finished product. There is just something so iconic and classy about the look of a lattice-topped pie. I used my usual pie crust recipe from Dorie, and it did help to have a reliable, flexible dough to work with.
As for the innards, I’m a rhubarb fan, but my husband isn’t, so when I got my hands on a pile of ruby-red stalks, I decided it was in our best interest to compromise and pair it with some beautiful Oregon strawberries. The recipe I ended up selecting was perfectly balanced, neither too sweet nor too sour, with the warmth of cinnamon providing a subtle accent. It also firmed up enough to slice without making a mess, and a scoop of homemade vanilla ice cream added just the finishing touch.
Strawberry Rhubarb Lattice Pie
3 1/2 C rhubarb, cut into 1/2″-thick slices (1 1/2 pounds untrimmed)
16 oz strawberries, hulled, halved (about 3 1/2 cups)
1/2 C (packed) golden brown sugar
1/2 C granulated sugar
1/4 C cornstarch
1 tsp ground cinnamon
1/4 tsp salt
1 double-crust pie dough recipe, chilled at least an hour
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Roll out half of dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang. Roll out second half of dough on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. (See this post for a photo tutorial in lattice weaving.) Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust; transfer pie to baking sheet. Bake 20 minutes at 400°F. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely. Serve with vanilla ice cream or whipped cream if desired.