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Classic Homemade Rhubarb Pie Recipe Easy Perfect Woven Lattice Crust

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A timeless rhubarb pie featuring a tangy, sweet filling and a buttery, flaky woven lattice crust that is perfect for spring and summer gatherings.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1/2-inch pieces (about 500 grams or 1.1 lbs)
  • 1 1/4 cups granulated sugar (250 grams)
  • 3 tablespoons all-purpose flour (24 grams)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • 2 1/2 cups all-purpose flour (312 grams)
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed (226 grams)
  • 6–8 tablespoons ice water
  • 1 large egg, beaten
  • 1 tablespoon water

Instructions

  1. Make the pie crust dough: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. Slowly drizzle in ice water, one tablespoon at a time, mixing gently until the dough just holds together. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
  2. Prepare the rhubarb filling: In a medium bowl, combine chopped rhubarb, sugar, flour, vanilla extract, and cinnamon (if using). Toss gently to coat all pieces evenly. Set aside to let the flavors meld while the dough chills.
  3. Preheat your oven to 400°F (200°C).
  4. Roll out the bottom crust: On a lightly floured surface, roll one dough disc into a 12-inch circle, about 1/8 inch thick. Transfer carefully to your pie dish, pressing it gently to fit without stretching. Trim edges, leaving about 1/2 inch overhang.
  5. Add the filling: Pour the rhubarb mixture evenly into the crust.
  6. Create the woven lattice top: Roll out the second dough disc to the same size. Using a sharp knife or pizza cutter, slice into 3/4-inch wide strips. Lay half the strips parallel across the pie. Fold back every other strip halfway, then lay one strip perpendicular. Unfold the folded strips over the new strip. Repeat this weaving pattern until the top is covered. Trim excess dough and pinch the edges together with the bottom crust to seal.
  7. Apply egg wash: Mix beaten egg and water, then brush evenly over the lattice crust.
  8. Bake the pie: Place the pie on a baking sheet and bake at 400°F for 20 minutes. Then reduce heat to 350°F and bake another 35-40 minutes, or until the crust is golden and filling is bubbling. Cover crust edges with foil if they brown too quickly.
  9. Cool before serving: Let the pie cool on a wire rack for at least 2 hours to allow the filling to set.

Notes

Keep butter and water cold to ensure a flaky crust. Chill dough for at least 1 hour before rolling. If crust edges brown too quickly, cover with foil. Let pie cool completely before slicing to allow filling to set. For gluten-free option, substitute all-purpose flour with gluten-free baking flour blend. For vegan version, use coconut oil-based spread and flax egg for egg wash.

Nutrition

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

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