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Perfect Flaky Classic Rhubarb Pie Recipe Easy Homemade Lattice Top

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A classic rhubarb pie featuring a flaky, tender crust with a beautiful lattice top, balancing tart rhubarb filling with a buttery sweetness. Perfect for spring and summer gatherings.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup (226g) unsalted butter, cold and cubed
  • ¼ to ½ cup (60-120ml) ice water
  • 1 tsp apple cider vinegar
  • 5 cups (about 650g) rhubarb, chopped into ½-inch pieces
  • 1 ½ cups (300g) granulated sugar
  • ¼ cup (32g) cornstarch
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon (optional)
  • 1 tbsp unsalted butter, cut into small pieces
  • 1 egg, beaten with 1 tbsp water (for egg wash)
  • 1 tbsp coarse sugar (for sprinkling)

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold cubed butter and work into flour using a pastry blender or fingers until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Mix apple cider vinegar into ice water. Sprinkle ¼ cup of this mixture over flour and butter mixture. Gently mix with a fork until dough just starts to come together. Add more water, 1 tablespoon at a time, if needed. Form dough into two discs, wrap in plastic, and chill for at least 1 hour.
  3. Combine chopped rhubarb, sugar, cornstarch, vanilla extract, and cinnamon in a bowl. Stir gently to coat evenly and let sit while rolling out dough.
  4. Roll one dough disc on a lightly floured surface into a 12-inch circle about ⅛ inch thick. Transfer to a 9-inch pie dish and trim excess dough.
  5. Pour rhubarb filling into crust and dot with small pieces of butter.
  6. Roll out second dough disc to 12-inch circle. Slice into ½-inch wide strips. Lay half strips horizontally over filling, fold back every other strip, lay one vertical strip, then unfold horizontal strips. Repeat weaving until lattice is complete. Trim and crimp edges to seal.
  7. Brush lattice and edges with beaten egg wash. Sprinkle coarse sugar over top.
  8. Preheat oven to 400°F (205°C). Place pie on baking sheet and bake for 20 minutes. Reduce heat to 350°F (175°C) and bake for an additional 35-45 minutes until crust is golden and filling bubbly. Cover edges with foil if browning too quickly.
  9. Cool pie on wire rack for at least 2 hours before slicing to allow filling to set.

Notes

Keep ingredients cold to ensure flaky crust. Do not overwork dough to avoid toughness. Use cornstarch for a clear filling. Chill lattice strips if they get too warm. Use foil to protect crust edges from burning. Let pie cool fully before slicing to prevent runny filling. Dough can be made ahead and chilled or frozen.

Nutrition

Keywords: rhubarb pie, lattice pie, flaky crust, spring dessert, homemade pie, classic pie, rhubarb dessert

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