Easy Rhubarb Pie Recipe from scratch
Indulge with this delicious rhubarb pie with a buttery, flaky crust and plump juicy rhubarb filling. You only need 10 ingredients!
Servings: 12 servings
- 2 ½ cups all-purpose flour
- ½ tsp salt
- ½ tsp granulated white sugar
- 1 cup cold butter
- 4-6 tbsp cold water
- 1 cup granulated white sugar
- ¼ cup brown sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 5 cups rhubarb, chopped into ½ inch pieces
- 1 tsp vanilla extract (or 1 vanilla bean*)
- 1 tbsp butter
1 egg + 1 tbsp coarse sugar for the 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.
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.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.
- Always use cold butter when making the crust because that is what causes the flaky crust.
- Allow it to rest after baking until it is completely cool. Then transfer it to the refrigerator.
- Before serving, allow it to chill in the fridge for at least 4 hours.
If you can't or don't want to consume eggs then replace with vegetable or canola oil or melted butter. Brush it lightly on top and sprinkle with sugar.
You can replace the all-purpose flour with a gluten-free flour instead. Bob's Red Mill gluten-free flour works fine with this recipe.
Thankfully, there are several different dairy-free alternatives if you can't or don't want to have butter. Keep in mind if you use a substitute, the texture and flavor may be slightly different than this recipe. The crust will be less flaky.
You can simply replace the butter with vegan butter, shortening, lard, or coconut oil. If you go with coconut oil, always choose refined, so it doesn't make the pie taste like coconut. Also, it's a good idea to refrigerate the coconut oil, so it doesn't get too warm too quickly when you are mixing it up.
Prepare the rhubarb
If you haven't cooked with rhubarb, you may be wondering how to prepare rhubarb for baking. Begin by cutting the leaves off of the rhubarb and throwing it out. Wash the stalks and chop the rhubarb up like you would celery. That's all you need to do, and it's ready to bake!
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