• Prep Time
    25 minutes
  • Cook Time
    40-50 minutes
  • Difficulty
  • Serves
  • Author
    Jo's Recipe Book

Pudding, Cakes & Baking

Strawberry & Rhubarb Lattice Pie

Try our Strawberry & Rhubarb Lattice Pie recipe created especially for Pie Week using our newest flavour Strawberry & Rhubarb.

Send CBD11609-134E-4781-B531-727418A5E9EB

2 ready-made sheets of shortcrust pastry

250g strawberries halved

100g rhubarb in 3cm pieces

Juice of half a lemon

I jar St. Dalfour Strawberry & Rhubarb preserve


Mix all the fruits and preserves together

Lightly grease a pie dish

Cover the base and sides of the pie dish with one of the sheets of pastry (reroll pastry as required)

Cut the other pastry sheet into strips, 2cm wide

Spoon the filling into the base

Weave the pastry strips in a lattice pattern on the top of the filling. Fold over the edges and crimp together

Egg wash the top of the pastry

Bake at 190C for 40-50 mins or until the pastry is golden brown and the filling is bubbling – if the lattice crust browns too quickly, cover with foil

Serve with vanilla ice-cream