Mastering the delicate art of the raspberry rhubarb lattice pie
In short: Achieving the perfect pastry requires precision and patience. To create a stunning lattice crust, you must balance frozen fats with ice water, ensuring the dough remains cold to prevent a heavy, greasy texture. It is a test of technique that rewards the baker with golden, bubbling perfection.
Creating a high-quality pie crust begins with the temperature of your ingredients. According to Glen & Friends Cooking, the key is to use unsalted butter that has been cubed and frozen. When combined with 2 1/2 cups (300 g) of all-purpose flour and 1 tablespoon (12 g) of granulated sugar in a food processor, the mixture should be pulsed only until it resembles fine bread crumbs. To form the dough, you must slowly drizzle in 1/2 to 3/4 cup (125–175 mL) of ice water until a ball begins to form, being careful not to overwork the mixture.
Once the dough is formed, it requires a resting period of at least one hour in the refrigerator. This step is essential before rolling the dough out for the bottom crust, which should be fitted into a 10-inch deep dish pie plate. For the filling, a mixture of 4 cups (1L) of rhubarb cut into 1/2-inch pieces and 2 cups (500 mL) of raspberries is combined with sugar, flour, and the juice of half a lemon. To prevent the fruit from breaking apart, the ingredients should be mixed gently before being poured into the shell and dotted with 1 tablespoon (15 mL) of cold butter.
The lattice top is constructed by rolling out the remaining dough and cutting it into 1-inch wide strips. After weaving these strips over the filling, the edges are sealed using the tines of a fork. To achieve a professional finish, the lattice and edges are brushed with an egg wash—made from a large beaten egg and heavy cream—and sprinkled with sugar. The pie should be baked at 350ºF (180ºC) for 1 1/4 to 1 1/2 hours, or until the pastry turns golden brown and the juices in the center are bubbling.
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