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Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Delicious! I used frozen rhubarb, and it still was tasty! I definitely would make this again!
Made this recipe for the first time last night and it turned out great! Instead of rhubarb I used raspberries and the pie turned out perfectly following the recipe. Will definitely make again!