Rhubarb Raspberry Lattice Pie
Sweet, tart, and super juicy rhubarb raspberry lattice pie made with an extra flaky all butter pie crust.
Yield: 6-8 servings
For the crust
  • 2½ cups all purpose flour
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • ½ lb (2 sticks) cold unsalted butter, cut into ½-inch pieces
  • 1 cup cold water
  • ¼ cup cider vinegar
  • 1 cup ice
For the filling
  • 1 lb fresh rhubarb, cut into ½-inch pieces
  • 2 cups raspberries
  • ⅔ cup sugar
  • ⅔ cup packed dark brown sugar
  • 3 tbsp ground tapioca or arrowroot
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ½ tsp kosher salt
  • 1 large egg
  • dash angostura bitters
  • egg wash (1 large egg whisked with 1 tsp water and a pinch of salt)
  • demerara sugar, for finishing
For the crust
  1. Whisk together the flour, salt, and sugar in a large bowl. Add the butter to the flour mixture and toss to coat. Using a pastry blender, cut the butter into the flour until only pea-sized pieces of butter (or smaller) remain.
  2. In a separate small bowl, combine the water, cider vinegar, and ice. Sprinkle 2 tbsp of the ice water mixture over the flour-butter mixture. Toss with your hands until fully incorporated. Add more of the ice water, 1-2 tbsp at a time, using your hands to mix. Add just enough of the water mixture so that the dough comes together into a ball. Split the dough in half and shape each half into a flat disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
  3. Roll out one of the pie discs into an 11-inch round. Use this to line a 9-inch pie plate leaving a 1-inch overhang around the edges. Wrap in plastic wrap and freeze overnight.
  4. The next day, roll out the second pie crust disc into an 11-inch round. Using a pizza cutter, cut into long thin strips for the lattice. Place back in the refrigerator to chill for at least 30 minutes while you prepare the filling.
For the filling
  1. In a large bowl, combine the rhubarb, raspberries, sugars, tapioca, cinnamon, cardamom, and salt. Toss to combine. Stir in the egg and bitters, mixing until well combined. Pour the filling into the chilled pastry shell, then arrange the lattice on top and crimp as desired.
  2. Place the pie in the refrigerator and chill for 10-15 minutes. Meanwhile, heat oven to 425F.
  3. When ready to bake, brush the top of the pastry with the egg wash and sprinkle with demerara sugar.
  4. Place on a foil or parchment-lined rimmed baking sheet on the lowest rack of the oven. Bake for 20-25 minutes or until starting to brown. Decrease the oven temperature to 375F and move the pie to the center rack in the oven. Bake for another 30-35 minutes, or until the juices are bubbling all throughout the pie.
  5. Remove from the oven and cool completely on a wire rack, at least 2-3 hours. Slice and serve.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/03/rhubarb-raspberry-lattice-pie.html