Rhubarb Pie
Ingredients
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- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 tbsp granulated sugar
- 8 ounces unsalted butter – cut into 0.5-inch cubes and chilled
- 8 tbsp ice water
- 6 cups rhubarb – trimmed and cut into 0.5-inch pieces
- 1 1/4 cups granulated sugar
- 1/2 cup all-purpose flour
- 1/4 tsp kosher salt
- 2 tbsp unsalted butter – cut into small pieces
- 1 large egg – beaten with water for wash
- 1 tbsp water – mixed with egg for wash
- 1 tbsp granulated sugar – sprinkled on crust before baking
Instructions
1. Whisk 2.5 cups all-purpose flour, 1 tsp kosher salt, and 1 tbsp granulated sugar in a large bowl. Cut in 8 ounces cold unsalted butter until pea-sized. Sprinkle in 8 tbsp ice water, tossing just until the dough holds together.
2. Divide dough into 2 disks, wrap, and chill until firm, about 1 hour.
3. In a bowl, combine 6 cups rhubarb, 1.25 cups granulated sugar, 0.5 cup all-purpose flour, and 0.25 tsp kosher salt. Toss well and let stand 15 minutes to draw juices.
4. Place a rimmed baking sheet on the lower-middle oven rack and heat the oven to 425°F (220°C).
5. Roll one dough disk between sheets of parchment to a 12-inch round. Line a 9-inch pie plate with the dough, letting excess hang over the rim.
6. Spoon the rhubarb mixture into the crust and dot evenly with 2 tbsp unsalted butter.
7. Roll the second dough disk to a 12-inch round. Lay over the filling, trim to a 1-inch overhang, fold under, and crimp. Cut 4–6 vents (or arrange a lattice).
8. Beat 1 large egg with 1 tbsp water. Brush the top crust and crimp with the egg wash, then sprinkle with 1 tbsp granulated sugar.
9. Set the pie on the preheated baking sheet and bake at 425°F for 20–25 minutes, until the crust is lightly golden.
10. Reduce oven to 375°F (190°C). Shield the rim with foil if browning too fast and continue baking 35–45 minutes, until the filling bubbles thickly in the center and the crust is deep golden.
11. Cool on a rack at least 3 hours, until the juices set, before slicing and serving.
Rhubarb pie is a bright, tart-sweet fruit pie wrapped in a flaky, buttery double crust. The filling turns soft and jammy while still retaining a gentle bite, and the natural acidity of rhubarb balances the richness of the pastry. A crackly sugared top and a thick, bubbling center make it a visually inviting, classic early-summer dessert.
Rhubarb has been baked into pies for generations in Northern Europe and North America, where cool climates suit the plant. In the United States, especially the Midwest and Northeast, rhubarb pie became a seasonal staple once sugar was readily available, earning nicknames like "pie plant." Over time, variations emerged—some pairing rhubarb with strawberries or baking it as a custard—but the straightforward double-crust rhubarb pie remains a cherished standard.