Lattice-topped strawberry-rhubarb pie recipe and technique for Shar

Lattice-topped strawberry-rhubarb pie recipe and technique for Shar

…while we waited anxiously for the pie to bake in the oven, I thought to document this recipe so Shar can make it anytime she feels the craving. This recipe can be used for any type of filling.

Order of creation

  • Place pizza stone in oven (covered with alum foil)
  • Then turn oven to 425F
  • Make dough, place in fridge to rest
  • Make filling and cool over ice bath, if needed
  • Open base dough and precut lattice
  • Assemble pie
  • Bake for 40 minutes or until crust golden and filling nice ‘n bubbly

Key techniques

  • All ingredients must be completely cold including the s/s mixing bowl
  • Dough mixture pre-plaiser is done on an ice bath s/s mixing bowl placed in a larger ice/water filled s/s bowl
  • Base dough = mealy again to prevent soggy base and yields crispier crust; lattice dough = flaky to yield a flakier tender dough
  • Advisable to add a bit of cornstarch/flour/tapioca to the filling in order to help thicken the sauce, which prevents a sauce/soggy filling and pastry
  • Advisable to add a bit of cream/mascarpone to the filling to give it a silkier/sexier texture
  • Filling must be completely cool / chilled even (over an ice bath) which prevents a soggy base
  • Glazing the pie with milk and sprinkling it with sugar will help golden caramelization during baking which yields a more golden product
  • For a crispier base, place pie pan on a pizza stone rather than straight on the oven rack. The heat absorbed by the pizza stone will yield a crispier base or at least prevents a soggy base
  • Timing is usually 35-40 minutes – the first 15 minutes all uncovered; the 2nd 15 minutes cover the rim until top browns, the last 10 minutes all uncovered again to get even coat coloring
  • Bake on middle rack and be sure not to open the door for the first 15 minutes

Pie dough

2 pie doughs; mealy (sable) for bottom, flaky (pebble sizes) for top

1-1/4 c flour + 1-1/4 c flour

¾ c butter + ¾ c butter + more to dollop on top

Ice cold water + ice cold water

½ tsp sugar + ½ tsp sugar + more to sprinkle on top

Over ice-bath, place flour and sugar in and with your fingers, work the butter into the flour until the desired texture.

Introduce the water slowly into the flour until a rough dough is formed.

Transfer onto work surface, plaiser (envelope fold) 4-5 times and make boule (ball). Wrap tightly in plastic wrap and rest in fridge for at least 30 minutes.


In a sauce pan, place…

1lb rhubarb, rinsed, large dice

1 box strawberries, rinsed, stems removed, quartered

Toss both ingredients in flour or cornstarch, enough to lightly coat

½ c sugar

1/4c-1/2c water

Juice of ¼ lemon

½ tsp cinnamon

1 heaping teaspoon of mascarpone or any heavy cream(cheese)


Assemble pie. Roll overhanging dough from bottom crust up over edge of lattice top. Press to adhere and crimp decoratively. Brush lattice with milk and sprinkle with sugar and dollop with cold butter.

Milk, glaze

Sugar, sprinkle

Butter cubes, dollop

Cool, serve & enjoy!