Classic Rhubarb Pie
This classic, old-fashioned double crust rhubarb pie is the perfect spring dessert. With a sweet-tart filling made from just rhubarb, sugar, and a hint of cinnamon, it lets the pure flavor of the fruit shine. The flaky, buttery homemade crust holds a thick, jammy filling that slices cleanly, making this simple recipe an irresistible treat.
Equipment
- 9-inch glass pie dish Lets you see the browning of the bottom crust.
- Large mixing bowl
- Rolling Pin A sturdy, well-balanced pin is recommended.
- Pastry brush For applying the egg wash.
- Sharp knife
- Bench scraper For slicing rhubarb and handling dough.
- Baking sheet To catch any drips; preheat in the oven.
- Pie crust shield To prevent over-browning of crust edges (optional).
- Cooling rack
- Orange zest microplane For zesting the orange, if using (optional).
Ingredients
- 1 Double pie crust homemade or store bought, for top and bottom
- 5 cups Fresh rhubarb about 6 cups, trimmed and sliced into ½-inch pieces (680-800g)
- 1.25 cups Granulated sugar 250g
- 0.333 cup All-purpose flour or 3 tablespoons cornstarch (40g)
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 tablespoon Orange zest optional, from about 1 orange, adds brightness
- 2 tablespoons Unsalted butter cut into small pieces (28g)
- 1 Large egg beaten, for egg wash
- 1 tablespoon Coarse sugar for topping
Instructions
- Prepare the pie crust from scratch or let store-bought dough sit at room temperature for 10 minutes. Divide the dough into two discs, wrap, and refrigerate for at least 1 hour.
- On a lightly floured surface, roll one disc of dough into a 12-inch circle. Transfer it to a 9-inch pie dish, press it in, trim the overhang to ½ inch, and refrigerate.
- Preheat your oven to 425°F. Place a rimmed baking sheet on the middle rack to preheat.
- Trim the ends off the rhubarb, discard the leaves, rinse, and slice into ½-inch pieces until you have 5 to 6 cups.
- In a large bowl, whisk together the sugar, flour, cinnamon, and salt. Add the rhubarb and orange zest (if using) and toss to coat. Let the mixture sit for 10-15 minutes to release juices.
- Pour the filling and accumulated juices into the chilled pie crust, spread evenly, and dot with the butter pieces.
- Roll out the second dough disc into a 12-inch circle. Place it over the filling, trim the excess, and crimp the edges together. Cut 4-5 slits in the top crust.
- Brush the top crust and crimped edges with the beaten egg, then sprinkle with coarse sugar.
- Place the pie on the preheated baking sheet and bake at 425°F for 20 minutes. Reduce oven temperature to 350°F and bake for 35-40 more minutes, until the crust is golden and filling is bubbling thickly. Cover edges with a crust shield if browning too fast.
- Transfer the pie to a cooling rack and let it cool completely at room temperature for at least 3-4 hours before slicing.
Notes
- Use firm, bright red or pink rhubarb stalks for the best flavor and color, though green stalks work fine as well.
- Slice the rhubarb into uniform ½-inch pieces so everything cooks at the same rate.
- Do not skip the resting time after mixing the filling; it helps the juices thicken.
- Keep your butter and dough cold right up until baking for the flakiest crust.
- Bake on a lower oven rack if your crust tends to brown before the filling sets.
- Let the pie cool fully for 3-4 hours; this allows the filling to set properly for clean slices.
- Store leftover pie loosely covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze the whole baked pie, wrapped tightly, for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat individual slices in the microwave for 20-30 seconds or in a 300°F oven for about 10 minutes.
- For a beautiful rustic look, create a lattice top by weaving the top crust into strips.
Nutrition
Serving: 1SliceCalories: 310kcalCarbohydrates: 48gProtein: 3gFat: 13gSaturated Fat: 7gSodium: 190mgFiber: 2gSugar: 28g
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