lattice top tutorial
May 12th, 2009
I made a rhubarb custard pie yesterday after picking up some lovely rhubarb at the farmer’s market. My mother made this pie every spring and would always say that it proved the existence of god. And really it is damn good. The recipe is from Betty Crocker and it’s quite simple, but the lattice top makes it look extra impressive. I took some pictures while I was putting the pie together and though I’d share a little lattice top tutorial so all your pies can look fancy fancy too.
Make enough pie crust for a 2 crust pie (there is a good recipe here). Roll half out and line your pie pan, put you filling in and pop it in the fridge while you roll out the other half of the dough. Roll the second half out just like the first: about an 1/8″ thick and slightly bigger than your pie pan. Cut the whole thing into one inch strips. Now place two of the longest strips in the middle perpendicular to each other. Fold the strip that is underneath back over the strip on top and add another parallel to the one on top about a half an inch away. Continue weaving the strips by folding every other strip up and putting a new strip in. If your strips are broken or you don’t have enough long ones, just hide the broken bit under another strip and no one will ever know. When you’ve covered the whole top, seal the pie by pinching the top and bottom crusts together (two fingers on the outside and one on the inside, just like the picture) around the whole pie. With a sharp knife cut all the excess dough off and stand back and admire your work. Before putting in the oven be sure to brush the top with cream (or egg wash) and sprinkle with sugar. This will make the lattice top look even better.
Rhubarb Custard Pie
from Betty Crocker
3 eggs
3 Tbsp. milk
2 cups sugar
1/4 cup flour
3/4 tsp nutmeg
4 cups cut-up rhubarb
1 Tbsp butter
Beat the eggs and milk in a large bowl. Mix the sugar, flour and nutmeg together and add to the eggs. Mix well. Add the rhubarb and stir. Pour into your prepared crust. Dot with the butter. Cover with lattice top. Bake for 50-60 minutes at 400 degrees (Fahrenheit) until nicely browned. Serve slightly warm (with vanilla ice cream!) or cold for breakfast the next day.
May 13th, 2009 at 12:01 am
I would like to try this. I have done it before but not quite so carefully, I tend to rush baking -too excited for the end result. Do you grow your own rhubarb? Have you found a good way to reduce the amount of sugar with rhubarb or replace it with something else?
I really like your blog and how you are not a complete expert on everything but you try anyway, it inspires me to try more.
May 13th, 2009 at 11:17 am
Next week, if the rhubarb still looks good, after my first oral exam…
May 13th, 2009 at 1:48 pm
My parents grow rhubarb, so I always got a little sick of it when I lived at home (sorry mum, but there’s only so many times a week that I wanted to eat rhubarb…). Now I’m thinking that I might have a go at making my own rhubarb pie. Thank you.
May 13th, 2009 at 5:00 pm
i made my first lattice top pie a few years ago – my dad used to do it, and i was always too intimidated to try. but it really is something special. i love how your mom describes it.
May 14th, 2009 at 9:38 am
Oh my – this look soooo good!
May 14th, 2009 at 11:44 pm
I bought some rhubarb from the farmers market yesterday… I told the farmer about your mother saying the rhubarb custard pie proved the existence of god and he agreed. :) I made the pie tonight and it was a hit!
May 18th, 2009 at 9:11 pm
That pie looks beautiful and delicious. What a great way to start the spring/summer.
May 19th, 2009 at 2:42 pm
Question: can you freeze the custard filling before baking?
May 22nd, 2009 at 3:05 pm
Thanks! I made my first-ever pie, strawberry rhubarb, with your tutorial, this morning. So beautiful…tonight we’ll learn about BC’s recipe!
May 26th, 2009 at 10:30 am
hmmm, what do you do with the 1Tbsp of butter? Do you add it to the custard? Melted?
Maybe I will just skip it.
May 28th, 2009 at 9:06 pm
Yummy, rhubarb pie. You should try adding some strawberries to the recipe it’s wonderful.
June 6th, 2009 at 5:37 pm
This looks sooooo good.I am gonna make right now.Of to the garden for the rhubarb………. Thank you for the recipe.
August 23rd, 2009 at 1:08 pm
I have used this recipe for years. Now I melt a bit of butter in custard cups and pour the rhubarb filling in them minus the crust. Still absolutely wonderful!