Lattice-Top Rhubarb Pie

Lattice-Top Rhubarb Pie
Photo by Scott Phillips

Ingredients

  • 1 tsp. finely grated lemon zest (I use a Microplane grater)
  • 4-½ oz. (½ cup plus 1 Tbs.) cold cream cheese
  • 1 Tbs. turbinado sugar or granulated sugar
  • Pinch table salt
  • ¼ tsp. table salt
  • 2 Tbs. milk
  • 1 Tbs. cider vinegar
  • + 8 more ingredients
    • 6 oz. (12 Tbs.) cold unsalted butter
    • 4 tsp. cornstarch
    • ¼ tsp. baking powder
    • ¾ cup granulated sugar
    • 6-½ oz. (1-½ cups) bleached all-purpose flour
    • 4 cups ½-inch pieces rhubarb (about 1-¼ lb.)
    • 3-½ oz. (¾ cup) cake flour
    • 3 Tbs. heavy cream

Cut the butter into 3/4-inch cubes. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes. Put the cold flour mixture in a food processor and process for a few seconds to ...

View full recipe at Fine Cooking

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