Rhubarb lattice pie recipe
There's nothing more comforting than a slice of homemade pie – this latticed beauty encases rhubarb in buttery vanilla pastry.
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Cooking tools:
- Non-stick pie dish
- Cookie cutter
- Rolling pin
- Bench scraper
- Sifter
- Pie weights
- Pastry brush
- Kitchen scale
- Grater
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Baking sheet
- Aluminum foil
- Fine-mesh sieve
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Fork
- Bread knife
- Chef's knife
- Cutting board
- Parchment paper
- Plastic wrap
Ingredients
- 1.5kg rhubarb, cut into 3cm lengths
- 200g golden caster sugar, plus extra
- 1 tsp vanilla extract
- Finely grated zest ½ lemon, plus ½ tbsp juice
- 2 tbsp cornflour
- 400g plain flour, plus extra for dusting
- 5g salt
- 25g golden caster sugar
- 200g cold unsalted butter, cubed
- 2 medium free-range eggs, beaten, plus
- 1 egg, beaten, for brushing
- ½ tsp vanilla extract
- ½ tbsp cold water
- You’ll also need…
- 20cm non-stick pie dish, different-size leaf and flower pastry cutters
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