It’s confession time: This is my first ever attempt at a lattice crust for a pie. Those of you who’ve worked with both standard and gluten-free pie dough are probably laughing right now. For everyone else, conjure the mental image of me trying to figure out how on earth to create a cohesive lattice weave crust from a sticky gluten-free dough. I certainly laughed at myself plenty! But I wanted to showcase the gorgeous farmers’ market rhubarb and strawberries in my gluten-free strawberry rhubarb pie. And thus, I persevered! It’s certainly not the prettiest pie I’ve ever made, but it sure was tasty!
I typically do all of my baking from scratch, but for my gluten-free pie crusts, I’ve become a big fan of the Glutino pie crust mix (affiliate link). It is a little bit on the sweet side, but it’s the perfect crust for my gluten-free strawberry rhubarb pie.
The rhubarb started showing up at the farmers’ market about six weeks ago. But the strawberries took a few weeks longer to be as sweet and ruby-red as the ones I used. We should have a few more weeks with both being plentiful and at their best. Which means I’ll have time to give this a couple more tries.
Whenever I post a strawberry rhubarb baked treat online, I inevitably am asked what rhubarb tastes like. The best way to describe it is it tastes like a tart, sour apple but has the texture of celery. At the market, you’ll be looking for something that looks like red celery stalks. For those of you who aren’t celery fans—never fear! I’m not either, though I have been cooking with it more since adopting the low-FODMAP diet. And I can assure you that rhubarb tastes nothing at all like celery.
Tips on Creating the Lattice
Since this gluten-free strawberry rhubarb pie was my first attempt at creating a lattice pie top, I learned a LOT. To make it easier for you (and for me next time!) here are a few things to try:
- Roll the dough for your lattice out on parchment paper topping the dough with a sheet of cling wrap.
- After you cut the dough into strips, slide the dough onto a baking sheet and chill in the refrigerator for 15-30 minutes.
- You may want to weave your lattice on the parchment paper and slide onto the pie once it’s done and trim from there. This can help avoid issues like your lattice taking a side trip around a fat strawberry like mine did in the above photo. Another option is to simply criss-cross your dough strips like Vintage Kitty does in this mulberry tart recipe.
- Don’t stress if your dough strips crack or break as you weave your lattice—just smush them back together with your fingers.
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