Rhubarb Pie Recipe
A classic rhubarb pie combines tart, juicy rhubarb with a flaky, buttery crust for a sweet-tangy dessert that highlights fresh seasonal produce. The filling uses simple pantry ingredients to balance the rhubarb’s sharpness without overpowering it. Serve warm or at room temperature with a scoop of vanilla ice cream or lightly whipped cream.
Ingredients
FOR THE FILLING
- 5 cups fresh rhubarb chopped into ½-inch pieces
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon ground cinnamon optional
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon butter to dot the filling
FOR THE CRUST
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup 2 sticks unsalted butter, cold and cubed
- 6 –8 tablespoons ice water
FOR ASSEMBLY
- 1 egg yolk + 1 tablespoon milk for egg wash
- Sugar for sprinkling optional
Instructions
- MAKE THE CRUST: In a large bowl, whisk together the flour, salt, and sugar until evenly combined. Add the cold cubed butter and use a pastry cutter or your fingertips to cut it into the flour until the mixture forms coarse crumbs with pea-sized pieces of butter throughout.
- ADD WATER AND FORM DOUGH: Drizzle in the ice water, starting with 6 tablespoons, mixing gently with a fork or your hands until the dough just begins to come together. Add an extra tablespoon or two if needed, but avoid overworking the dough.
- DIVIDE AND CHILL: Divide the dough into two equal portions, shape each into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
- PREPARE THE FILLING: In a large mixing bowl, combine the chopped rhubarb, sugar, cornstarch, cinnamon (if using), salt, and lemon juice. Stir well and let the mixture sit for 10 to 15 minutes to allow the juices to release slightly.
- PREHEAT THE OVEN: Set the oven temperature to 400°F (200°C) and position a rack in the lower third of the oven. Place a baking sheet on the rack to preheat as well, which helps prevent a soggy bottom crust.
- ROLL OUT THE BOTTOM CRUST: On a lightly floured surface, roll out one disc of dough to about 12 inches in diameter. Fit it into a 9-inch pie plate, pressing gently into the bottom and sides without stretching. Trim excess dough, leaving a slight overhang.
- FILL THE PIE: Stir the rhubarb filling once more and transfer it to the prepared crust, spreading it evenly. Dot the surface with small pieces of the butter.
- ADD THE TOP CRUST: Roll out the second dough disc and cut it into strips to form a lattice, or leave whole and cut slits in the center for steam to escape. Lay the lattice strips over the filling and weave as desired, then press the edges to seal and trim or crimp.
- BRUSH AND SUGAR: In a small bowl, whisk together the egg yolk and milk. Brush the top crust or lattice with the egg wash and, if desired, sprinkle with sugar for a golden, crisp finish.
- BAKE THE PIE: Place the pie on the preheated baking sheet and bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 30 to 35 minutes more, or until the crust is golden brown and the filling is bubbling visibly through the vents or lattice.
- COOL THE PIE: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting time allows the filling to thicken and set properly for clean slices.
Notes
- For best results, use fresh rhubarb that’s firm and crisp.
- If using frozen rhubarb, thaw and drain it well before mixing the filling to prevent excess moisture.
- The pie is easiest to slice after it has fully cooled, but can be served slightly warm with vanilla ice cream.
- Store leftovers at room temperature for up to 2 days or refrigerated for up to 4 days.