Strawberry Rhubarb Lattice Pie

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a gluten-free thickener.

Preheat the oven to 425°F (220°C).

In a large bowl, combine the fresh strawberries and rhubarb.

Add sugar, cornstarch, lemon juice to the fruit and mix well.

Let the mixture sit for a while to allow the juices to release.

Roll out half of the pie crust and fit it into a 10-inch pie dish.

Pour the fruit mixture into the pie crust, spreading it evenly.

Roll out the second half of the pie crust and cut it into strips for the lattice top.

Weave the strips over the filling to create a lattice pattern, trimming excess dough as needed.

Seal the edges of the pie crust by crimping with a fork or fingers.

Brush the lattice top with heavy cream and sprinkle with sugar.

Bake in the preheated oven for 15 minutes.

Reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes until the filling is bubbly and the crust is golden brown.

Remove from the oven and let cool for at least 2 hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens