Lattice-Topped Rhubarb Pie

Cooking Light
Lattice-Topped Rhubarb Pie Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
If you don't feel like weaving the dough strips through one another for the lattice topping, just arrange 6 dough strips over the pie; lay the other 6 strips perpendicular to the first strips without weaving.
10 servings (serving size: 1 wedge)

Ingredients

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Crust:
1 3/4 cups all-purpose flour
3 tablespoons sugar
1/8 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces
3 tablespoons vegetable shortening
5 tablespoons ice water
Cooking spray
Filling:
6 cups (1-inch-thick) slices rhubarb (about 1 1/2 pounds)
1 cup sugar
3 tablespoons cornstarch
1 1/2 teaspoons grated orange rind
1/4 teaspoon ground nutmeg
Remaining ingredients:
1 1/2 teaspoons 1% low-fat milk
1 tablespoon sugar

Preparation

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, and salt in a large bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both dough portions 10 minutes or until plastic wrap can be easily removed.

Preheat oven to 425°.

Remove 1 sheet of plastic wrap from 12-inch dough circle; fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap; fold edges under, and flute.

To prepare filling, combine rhubarb and the next 4 ingredients (rhubarb through nutmeg), tossing well to combine. Spoon filling into crust.

Remove top sheet of plastic wrap from remaining dough. Cut dough into 12 (3/4-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap, and arrange in a lattice design over rhubarb mixture. Seal dough strips to edge of crust. Brush top and edges of dough with milk; sprinkle with 1 tablespoon sugar. Place pie on a baking sheet covered with foil. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pie from oven). Bake an additional 30 minutes or until golden (shield crust with foil if it gets too brown). Cool on a wire rack.

Created date

April 2004

Nutritional Information

Calories 276
Caloriesfromfat 29 %
Fat 8.8 g
Satfat 3.9 g
Monofat 3.1 g
Polyfat 1.3 g
Protein 3 g
Carbohydrate 47.3 g
Fiber 2 g
Cholesterol 12 mg
Iron 1.2 mg
Sodium 34 mg
Calcium 69 mg