Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Rhubarb-Strawberry Lattice Pie 3.6 (281) 7 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 24, 2017 Rate PRINT Share Prep Time: 1 hr Total Time: 6 hrs Servings: 8 Yield: 1 9-inch pie Strawberries mellow out the sharp edges of rhubarb in this pie. You can use raspberries instead or omit the berries entirely (use 2 pounds rhubarb if you do). Ingredients For the filling 1 ¾ pounds rhubarb, cut into ¾-inch-thick pieces (6 cups) 6 ounces strawberries, coarsely chopped (1 cup) 1 ½ cups granulated sugar ¼ cup cornstarch ¼ teaspoon finely grated orange zest, plus 1 tablespoon orange juice Coarse salt For the crust 2 disks Pate Brisee All-purpose flour, for surface 2 tablespoons unsalted butter, cut into pieces 1 large egg, lightly beaten, for egg wash Sanding sugar, for sprinkling (optional) Directions Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt. Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust. Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter. Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. (Here is a detailed how-to.) Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes. Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving. Con Poulos Cook's Notes Pie can be stored at room temperature for up to 2 days. Originally appeared: Martha Stewart Living, June 2011 Rate It PRINT