Lattice-topped Rhubarb Pie

Rhubarb Pie
Tammy Venezia/Shutterstock


pastry for a double crust pie
1-1/4 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 bunch (1 pound) rhubarb cut in 1-1/2 inch lengths
2 teaspoon grated orange rind (or 1 teaspoon grated lemon rind)
juice of one orange
2 tablespoons butter


Divide the pastry (above) into unequal halves. Roll out the larger portion and fit into a 9-inch pie pan. Trim the pastry ½ inch beyond the rim of the pan. Roll out the remaining pastry to ⅛-inch thickness and cut into strips about ¾ inch wide. Mix the sugar, cornstarch, and salt. Add the rhubarb, rind, and juice and toss until well mixed. Tint pink if desired and turn into the pastry shell. Dot with butter. Arrange the pastry strips over the pie in a lattice pattern securing it to the pieshell firmly and fluting the pieshell and strips together to form a high rim. Brush the pastry with a little milk and sprinkle sugar over it. Bake in a 400 degrees F oven for 50-60 minutes, or until the filling has bubbles that do not break.


a 9-inch pie

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I made my first rhubarb pie

I made my first rhubarb pie last night. I have my own rhubarb patch out back of my home. I will use other rhubarb pie recipes listed on this site as well. Thank you for being there for me.