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Rhubarb and Strawberry Lattice Pie – recipe


Adapted from Donna Hay Magazine, Issue 38

Serves 6


Vanilla Pastry:

  • 1 2/3 cup plain flour
  • 1 tablespoon caster sugar
  • ¼ teaspoon baking powder
  • 180g cold butter, chopped
  • 1/3 cup iced water
  • 1 teaspoon vanilla extract

Rhubarb and Strawberry Filling:

  • ½ bunch rhubarb (about 200g), rinsed, trimmed and thinly sliced
  • 1 punnet strawberries (250g), rinsed, hulled and quartered
  • 1 cup brown sugar
  • 1 tablespoon cornflour
  • 1 vanilla bean, seeds scraped
  • 1 egg white, lightly beaten, for brushing
  • Granulated sugar, for sprinkling


  • To make the pastry, place flour, sugar and baking powder in a food processor and process to combine. Add butter and process until the mixture resembles fine breadcrumbs.
  • Gradually add the water and vanilla and process until the mixture comes together to form a smooth dough. Wrap in plastic wrap and place in the fridge for 30 minutes before rolling out. Preheat oven to 160°C (320°F)
  • To make filling, place strawberries, rhubarb, sugar, cornflour and vanilla in a bowl and mix well to combine. Set aside.
  • Halve the pastry and roll out each piece to 3mm thick. Line the base of a lightly greased 22cm metal pie tin with a piece of the pastry. Spoon the filling mixture into the pastry shell.
  • Cut the remaining pastry into 12 x 2cm wide strips. Arrange the strips on top in a lattice pattern. Press the edges to seal and trim the excess. Brush with eggwhite and sprinkle with sugar.
  • Bake for 45 minutes or until the pastry is golden and crisp. Serve warm, with custard or ice cream.

many thanks to Lisa from Spicy Icecream

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