Easy Rhubarb Pie Recipe
Indulge with this delicious rhubarb pie with a buttery, flaky crust and plump juicy rhubarb filling. You only need 10 ingredients!
Prep Time45 minutes mins
Cook Time45 minutes mins
Chill4 hours hrs
Total Time5 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 342kcal
Crust
- 2 ½ cups all-purpose flour, spooned and leveled
- ½ teaspoon salt
- ½ teaspoon granulated white sugar
- 1 cup unsalted cold butter, cut into a few pieces
- 4-6 tablespoon cold water
1 egg + 1 tablespoon coarse sugar for the crust
Crust
Make it with a food processor: Place cold butter, flour, salt, and sugar in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days.
Filling
Preheat oven to 375°F (190°C).
In a large bowl stir together both sugars, cornstarch, and salt. Add rhubarb and vanilla* and stir to combine. Set aside.
On a lightly floured surface roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form. Add the filling without any excess liquid to the crust. Discard the excess fruit liquid. Then cut butter into small pieces and place on top of the filling.
Roll out the second dough disc and cut to your preference. Arrange the crust on top of your filling and seal and flute the edges if applicable. Brush with an egg and sprinkle with coarse sugar.
Bake for 45-50 minutes. Cover after 20-30 minutes with parchment paper to prevent it from browning too much if necessary. Let cool to room temperature and chill for 4 hours in the fridge. Store leftovers in the refrigerator up to 3 days or freeze for up to 3 months.
Calories: 342kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 293mg | Potassium: 184mg | Fiber: 1g | Sugar: 21g | Vitamin A: 555IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1.4mg