Strawberry And Rhubarb Lattice Pie
A traditional dessert pie to sweeten up your Sunday – made even better with a cheeky scoop of ice-cream!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Pie dish
- Rolling pin
- Pastry brush
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Plastic wrap
- Oven
- Refrigerator
- Spoon
Ingredients
- ½ cup (60g) almond meal (ground almonds)
- 500g strawberries, hulled and halved
- 300g rhubarb, cut into 3cm pieces
- 1 cup (220g) caster (superfine) sugar
- 2 teaspoons vanilla extract
- ¼ cup (35g) cornflour (cornstarch)
- 1 egg, beaten
- 2 tablespoons raw sugar
- 3 cups (450g) plain (all-purpose) flour
- ⅓ cup (75g) caster (superfine) sugar
- 1 teaspoon sea salt flakes
- 125g cold unsalted butter, chopped
- 75g cold lard, chopped
- 1 tablespoon apple cider vinegar
- ½ cup (125ml) iced water
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