What is it about rhubarb? I used to find it tasting merely mediocre, but the more I bake with it, the more I have come to like it. Strawberry and rhubarb is a classic combination, I often make jam with them when they are in season. But there’s something I Iove about raspberry and rhubarb. The floral notes of raspberry is subtle yet heightens the rhubarb flavour and rounds off its tartness. I had a goal to bake a lattice pie last year, but it didn’t happen for some forgotten reason. So this year, I’ve finally made my first lattice pie. For an extra touch, I used toasted whole rye flour in the pastry to give it a nutty and toasty flavour. Aside from its pretty looks, this pie was so tasty, it was a wonderful marriage of fruit and rye. This toasted rye rhubarb raspberry pie recipe is definitely a keeper.
- 120 g / 3/4 cup all purpose flour
- 120 g / 3/4 cup whole rye flour, toasted
- (To Toast: spread flour on a parchment lined sheet, bake in a preheated 350 F / 175 C oven for 15 minutes, until it is slightly smoking, cool before using.)
- 1 tbsp sugar
- 1 tsp salt
- 228 g / 1 cup cold unsalted butter, cut into 1" cubes
- 2 egg yolks
- 45 g / 3 tbsp cold milk
- 200 g / 1 cup sugar
- seeds from half of a vanilla bean
- 680 g / 1.5 lbs trimmed rhubarb, cut into 1" chunks
- 170 g / 1-1/2 cups raspberries
- 2 tsp lemon zest
- 30 g / 2 tbsp fresh lemon juice
- 32 g / 1/4 cup cornstarch
- egg wash
- coarse sugar
- In a medium bowl, whisk together flours, sugar, and salt. Whisk together egg yolks and milk in a separate bowl.
- With a pastry blender cut butter pieces into the flour mixture until they are pea-sized bits. Add yolk mixture, start mixing with your hands to form a shaggy mass.
- Turn onto a clean surface, gathering the dry bits with a bench scraper, knead by folding and turning, about 10 times. It will start to form a consistent dough as you work it. The trick is to avoid over-kneading so the butter still stays intact inside to create the layers in the pastry.
- Divide into two equal pieces, and wrap in plastic. Chill the the fridge for at least 30 minutes before rolling. (You can chill the dough overnight.)
- Make the filling right before you roll the dough. In a medium bowl, mix sugar and vanilla seeds with your hands, try to get the seeds evenly distributed. Add the rest of the ingredients and toss to get everything well incorporated.
- Preheat oven to 425 F / 220 C. Roll out one portion of the dough to a 11 inch circle, rotating the dough and dusting flour as needed. Place into a 9 inch pie plate. Pour in filling. Roll the second dough into a 11 inch circle, cut out strips of about 3/4 inch wide, about 8-10 strips. Form lattice top, pinch the dough around the edge to seal. Use a paring knife to run around the edge to trim off overhang. If there's extra dough, cut out strips to make a braid or shapes to garnish the edges.
- Brush egg wash and sprinkle coarse sugar on the top. Bake in preheated oven for 35 minutes. Lower heat to 325 F / 170 C and bake for 15 - 20 more minutes, until the filling is bubbly, and the pastry is golden brown. *If the pastry is getting dark too quick, tent with foil. Cool for at least 2 hours before cutting.
I was first intimidated by the lattice pie, because it seems so complicated. But I’ve seen it done so many times in TV, I probably know how to make one in my sleep. It really wasn’t that hard. With the help of Instagram, making it look fancy was a breeze. The braided edge and flower cut outs were made with the overhang from the pie bottom and lattice top. The key to working with pie pastry is to keep it cold while you work with it. If the dough gets too soft to work with, return it to the freezer or fridge for a few minutes before working it again. That way the crust stays flaky and is easier to work with than a greasy and soft dough. As you can see from the photo above, the strips I cut for the lattice weren’t very even, but the rustic quality of a pie is actually exceptionally forgiving.
I really love the toasted rye in here, it has a toasted malty flavour that adds to the mild raspberry and rhubarb flavours. It also makes the pastry more tender as it rye contains less gluten than wheat. The pie was an instant hit at work. I was quite happy with how it turned out, pretty and delicious! I am not afraid of lattice pies anymore and I am ready to bake more throughout the summer!
I’ve just accepted there’s no graceful way to cut and eat a juicy pie. How about baking a pie this Mother’s day for a change? Mamas like their pies!