Bake a pastry pie to enjoy awesome zingy rhubarb. A lattice will make this dessert look so great. Plus, filled with rhubarb, this pie is sure to beat any store-bought one. Cook this great pieplant pie with lattice crust and see for yourself.
You might hesitate whether to bake this pie or not because you have never made the lattice pie crust before. Don’t worry. This recipe includes easy-to-follow steps which will make the process of lattice weaving as easy as ABC.
- 2/3 tsp salt
- 3 tbsp sugar
- 150 ml cold water
- 300 g (10,5 oz) flour
- 170 g (6 oz) dairy butter
- vegetable oil (for greasing)
- 3 tbsp sugar
- 600 g (21 oz) rhubarb
Cube chilled dairy butter and combine it with sugar and salt. Stir in flour. Then pour above very cold water and mix everything carefully. We will not add leaven to the dough since it gets layered structure thanks to the pieces of dairy butter. When kneading the dough you should not place efforts to get a homegenous mass. Here cold water will help, thanks to it the dairy butter won’t melt before the time we need. Put the prepared dough into the fridge while you are cooking the filling.
Wash and peel rhubarb. Cut it into medium pieces. Mix the rhubarb with sugar and leave for 15-20 minutes.
Cut 1/4 part of the dough and set aside for a while. Roll the dough thinly. Grease a baking tray with vegetable oil. Arrange the rolled dough there and form the edges.
Put the prepared rhubarb filling above and spread it evenly. Roll the remaining dough and cut it into strips. Arrange half of the strips across the pie. Form lattice by arranging the remaining strips diagonally across the first strips. Press ends into crust edges. Grease the lattice with vegetable oil.
Preheat your oven to 220°C (428°F) and bake the pie for 10 minutes there. Then continue baking at 180°C (356°F) for 30-40 minutes until done.
Let the pie cool before serving it.
Enjoy your meal!
Do you have a favorite Ukrainian recipe for a pieplant pie with lattice crust? If so, please let us know in the comments below or write us an e-mail.