Introduction & Inspiration: Celebrating the Tartness of Rhubarb
This Rhubarb Pie is a celebration of spring’s most vibrant vegetable! (Yes, rhubarb is technically a vegetable!). I love its intensely tart flavor. And how it transforms into something magical when baked with sugar.
The inspiration for this recipe comes from my love for classic fruit pies. And a desire to showcase the unique, tangy flavor of rhubarb. I wanted a pie that was both simple and satisfying.
I’ve adapted and refined this recipe over time. Ensuring that the filling is perfectly balanced between tart and sweet. And that the crust is flaky and buttery.
This Rhubarb Pie is perfect for any occasion, from a casual weeknight dessert to a special gathering. It’s a guaranteed crowd-pleaser (especially for those who appreciate a bit of tartness!). And it’s a wonderful way to enjoy the fleeting rhubarb season.
Nostalgic Appeal (and the Allure of a Homemade Pie)
Homemade pies, with their flaky crusts and bubbling fruit fillings, evoke a sense of nostalgia and comfort. They remind me of family gatherings, holiday meals, and the simple pleasure of a home-baked treat.
This Rhubarb Pie captures that classic appeal. With its traditional lattice crust and its intensely flavorful rhubarb filling. It’s a way to enjoy a beloved dessert.
There’s something inherently satisfying about the combination of a flaky, buttery crust and a tart, fruity filling. It’s a flavor and texture combination that’s both comforting and exciting. It is a timeless treat.
It’s the kind of pie that’s perfect for sharing with loved ones. Or for savoring all to yourself with a scoop of vanilla ice cream. A moment of pure culinary joy.
Homemade Focus (and the Art of Pie Making)
I’m a strong advocate for homemade desserts, and this Rhubarb Pie is a perfect example of why. Making your own pie, from the crust to the filling. Allows you to control.
Store-bought pies often lack the fresh flavor, the perfectly flaky crust, and the balanced filling of homemade. When you bake from scratch, you can use high-quality ingredients. Like real butter and fresh rhubarb.
This recipe is a testament to the fact that even seemingly complex desserts like pies can be made at home with a bit of patience and attention to detail. It involves several steps.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to learn the basics of pie making. And to enjoy the incredible flavor.
Flavor Goal
The flavor goal of this Rhubarb Pie is to achieve a perfect balance of tart and sweet. With a flaky, buttery crust and a juicy, intensely flavorful rhubarb filling.
The crust, made with all-purpose flour, vegetable shortening, an egg, cold water, distilled white vinegar, and salt. Provides a sturdy and flavorful foundation for the pie.
The filling, made with sliced fresh rhubarb, apricot jam, vanilla extract, salt, sugar, and cornstarch. It is the star of the show. The rhubarb provides the signature tartness.
The apricot jam adds a subtle sweetness and a hint of apricot flavor that complements the rhubarb beautifully. The sugar balances the tartness. The cornstarch helps to thicken the juices.
The lattice crust, brushed with heavy cream and sprinkled with sugar. Adds a beautiful decorative touch and a bit of extra sweetness and crunch. The overall effect is amazing.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Crust:
All-purpose flour, plus more for dusting, forms the base of the pie crust. Vegetable shortening creates a flaky and tender crust.
A large egg adds richness and helps to bind the dough together. Cold water is used to bring the dough together.
Distilled white vinegar helps to prevent the gluten in the flour from developing too much. Resulting in a more tender crust. Kosher salt enhances the flavors.
For the Filling:
Sliced fresh rhubarb is the star of the show, providing a unique tartness and a beautiful pink color. Use fresh, firm stalks of rhubarb.
Apricot jam adds a subtle sweetness and a hint of apricot flavor that complements the rhubarb beautifully. Vanilla extract enhances the flavors.
Salt balances the sweetness and enhances the rhubarb flavor. Granulated sugar provides sweetness and helps to balance the tartness of the rhubarb.
Cornstarch helps to thicken the juices released by the rhubarb during baking. Creating a luscious, not-too-runny filling.
Heavy cream is brushed over the lattice crust before baking, adding richness and promoting browning.
Essential Equipment
You’ll need a few key pieces of equipment:
A 9-inch pie plate.
A large bowl and a small bowl.
A pastry cutter or two knives for cutting the shortening into the flour (if making the crust from scratch).
A rolling pin for rolling out the dough.
A whisk.
That’s it! This recipe is relatively straightforward.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
for the Crust:
- 3 cups all-purpose flour, plus more for dusting
- 1 ½ cups vegetable shortening
- 1 large egg
- 5 Tbsp. cold water
- 1 Tbsp. distilled white vinegar
- 1 tsp. kosher salt
for the Filling:
- 6 cups sliced fresh rhubarb
- 2 Tbsp. apricot jam
- 1 tsp. vanilla extract
- ½ tsp. kosher salt
- 1 ¼ cups sugar, plus more for sprinkling
- 6 Tbsp. cornstarch
- 1 Tbsp. heavy cream
These are the quantities listed in the original recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the rhubarb and butter.
Step-by-Step Instructions
Ready to bake a beautiful and delicious Rhubarb Pie? Here’s a detailed, step-by-step guide:
1. Make the Crust:
Put the all-purpose flour in a large bowl.
Gradually work in the vegetable shortening with a pastry cutter or two knives until the mixture resembles a coarse meal. You want the shortening to be evenly distributed.
Beat the egg with a fork in a small bowl.
Pour the beaten egg into the flour mixture.
Add the cold water, distilled white vinegar, and kosher salt.
Stir until all the ingredients are combined.
Divide the dough in half. Form each half into a ball.
Place each ball of dough in a large resealable plastic bag.
Using a rolling pin, slightly flatten each ball of dough into a disc while it’s still in the bag. This makes it easier to roll out later.
Seal the bags and place them in the freezer for 15 to 20 minutes to chill. Chilling the dough makes it easier to handle.
2. Prepare the Filling:
While the dough is chilling, prepare the filling.
Toss the sliced rhubarb with the apricot jam, vanilla extract, and kosher salt in a large bowl.
Whisk the granulated sugar and cornstarch together in a small bowl.
Add the sugar mixture to the rhubarb mixture and mix well, ensuring the rhubarb is evenly coated.
Set the filling aside.
3. Preheat Oven and Roll Out the Bottom Crust: Position a rack in the lower third of the oven and preheat to 425°F (220°C).
Roll out one piece of the chilled dough into a 12-inch circle on a lightly floured surface. Starting in the center and working your way out.
Sprinkle the dough with flour if it’s a bit too moist. If the dough is sticking to the surface, use a metal spatula to carefully scrape it up and flip it over.
4. Transfer Crust to Pie Plate:
Place the rolled-out dough in a 9-inch pie plate. Do not trim the excess dough that hangs over the edge.
5. Add the Filling:
Pour the rhubarb filling into the pie crust, spreading it evenly.
6. Roll Out and Cut the Top Crust (Lattice): Roll out the second piece of chilled dough into a 12-inch circle.
Cut the dough into 12 even strips.
7. Create the Lattice Top:
Lay 6 strips of dough across the top of the pie, evenly spaced.
Gently fold back every other strip halfway.
Lay another strip of dough on the pie over the unfolded strips, perpendicular to the first 6 strips.
Unfold the strips so they lie over the perpendicular strip.
Fold back the strips that haven’t been folded yet. Add another perpendicular strip.
Unfold the strips over it.
Repeat the folding and unfolding process, alternating strips. Until you have a woven lattice top. If the dough strips tear, gently press them back together.
8. Trim and Crimp the Edges: Trim the ends of the dough strips so they are even with the edge of the pie plate.
Fold the overhanging bottom crust up and over the ends of the lattice strips.
Trim any uneven areas.
Crimp the edges of the crust decoratively, using your fingers or a fork.
9. Brush and Sprinkle:
Brush the lattice crust with the heavy cream.
Sprinkle the top with granulated sugar.
10. Bake:
Place the pie on a foil-lined baking sheet (to catch any drips).
Place the baking sheet on the lower oven rack.
Bake for 15 minutes.
Then, reduce the oven temperature to 375°F (190°C).
Continue baking until the crust is golden brown and the filling is bubbly, about 45 minutes more.
Tent the pie with foil if the crust starts getting too brown before the filling is cooked through.
11. Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set. Enjoy!
Troubleshooting
Here are potential issues and how to solve them:
Problem: The crust is too crumbly.
Solution: Make sure you’re not adding too much water to the dough. The dough should just come together and hold its shape.
Problem: The crust is tough.
Solution: Make sure you’re not overworking the dough. Overworking the dough develops the gluten in the flour, resulting in a tough crust. Also, make sure you’re using cold ingredients.
Problem: The filling is too runny.
Solution: Make sure you’re using enough cornstarch to thicken the rhubarb juices. You can also add a tablespoon or two of tapioca starch.
Problem: The crust is soggy.
Solution: Make sure you’re baking the pie long enough. The filling should be bubbly and the crust should be golden brown.
Problem: Rhubarb is too tart. Solution: Adjust the sugar to your preference.
Tips and Variations
Here are a few tips:
Tip: For an even flakier crust, use a combination of shortening and butter.
Tip: If you don’t have fresh rhubarb, you can use frozen rhubarb. Thaw it completely and drain off any excess liquid before using.
Tip: To prevent the crust from over-browning, you can cover the edges of the pie with strips of foil or a pie shield during baking.
Variation: Add other fruits to the filling, such as strawberries, raspberries, or blueberries.
Variation: Use different spices in the filling, such as nutmeg, allspice, or cardamom.
Variation: Add a streusel topping to the pie instead of a lattice crust.
Variation: Substitute the apricot jam with another flavor.
Variation: Serve with whipped cream instead of ice cream.
Serving and Pairing Suggestions
Suggestions for serving this dessert:
Serving Suggestions:
Serve the pie warm, at room temperature, or cold.
Serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Serve it as a dessert for a spring or summer gathering, a potluck, or a barbecue.
It’s also perfect for a weeknight treat or a special occasion.
Pairing Suggestions:
This pie pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A dessert wine, such as a Moscato d’Asti or a late-harvest Riesling.
A glass of iced tea or lemonade.
It is a delightful dessert.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 8 servings):
- Calories: Approximately 400-500
- Protein: 4-6 grams
- Fat: 20-30 grams (mostly from the shortening and butter)
- Carbohydrates: 50-60 grams
- Fiber: 2-4 grams
This is a general estimate. This Rhubarb Pie is a relatively rich and decadent dessert. Due to the butter, sugar, and shortening in the crust and filling.
It does provide some fiber and vitamins from the rhubarb. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter and sugar.
Print
Rhubarb Pie
Description
This Rhubarb Pie is a celebration of spring’s most vibrant vegetable! (Yes, rhubarb is technically a vegetable!)
Ingredients
for the Crust:
- 3 cups all-purpose flour, plus more for dusting
- 1 ½ cups vegetable shortening
- 1 large egg
- 5 Tbsp. cold water
- 1 Tbsp. distilled white vinegar
- 1 tsp. kosher salt
for the Filling:
- 6 cups sliced fresh rhubarb
- 2 Tbsp. apricot jam
- 1 tsp. vanilla extract
- ½ tsp. kosher salt
- 1 ¼ cups sugar, plus more for sprinkling
- 6 Tbsp. cornstarch
- 1 Tbsp. heavy cream
Instructions
1. Make the Crust:
Put the all-purpose flour in a large bowl.
Gradually work in the vegetable shortening with a pastry cutter or two knives until the mixture resembles a coarse meal. You want the shortening to be evenly distributed.
Beat the egg with a fork in a small bowl.
Pour the beaten egg into the flour mixture.
Add the cold water, distilled white vinegar, and kosher salt.
Stir until all the ingredients are combined.
Divide the dough in half. Form each half into a ball.
Place each ball of dough in a large resealable plastic bag.
Using a rolling pin, slightly flatten each ball of dough into a disc while it’s still in the bag. This makes it easier to roll out later.
Seal the bags and place them in the freezer for 15 to 20 minutes to chill. Chilling the dough makes it easier to handle.
2. Prepare the Filling:
While the dough is chilling, prepare the filling.
Toss the sliced rhubarb with the apricot jam, vanilla extract, and kosher salt in a large bowl.
Whisk the granulated sugar and cornstarch together in a small bowl.
Add the sugar mixture to the rhubarb mixture and mix well, ensuring the rhubarb is evenly coated.
Set the filling aside.
3. Preheat Oven and Roll Out the Bottom Crust: Position a rack in the lower third of the oven and preheat to 425°F (220°C).
Roll out one piece of the chilled dough into a 12-inch circle on a lightly floured surface. Starting in the center and working your way out.
Sprinkle the dough with flour if it’s a bit too moist. If the dough is sticking to the surface, use a metal spatula to carefully scrape it up and flip it over.
4. Transfer Crust to Pie Plate:
Place the rolled-out dough in a 9-inch pie plate. Do not trim the excess dough that hangs over the edge.
5. Add the Filling:
Pour the rhubarb filling into the pie crust, spreading it evenly.
6. Roll Out and Cut the Top Crust (Lattice): Roll out the second piece of chilled dough into a 12-inch circle.
Cut the dough into 12 even strips.
7. Create the Lattice Top:
Lay 6 strips of dough across the top of the pie, evenly spaced.
Gently fold back every other strip halfway.
Lay another strip of dough on the pie over the unfolded strips, perpendicular to the first 6 strips.
Unfold the strips so they lie over the perpendicular strip.
Fold back the strips that haven’t been folded yet. Add another perpendicular strip.
Unfold the strips over it.
Repeat the folding and unfolding process, alternating strips. Until you have a woven lattice top. If the dough strips tear, gently press them back together.
8. Trim and Crimp the Edges: Trim the ends of the dough strips so they are even with the edge of the pie plate.
Fold the overhanging bottom crust up and over the ends of the lattice strips.
Trim any uneven areas.
Crimp the edges of the crust decoratively, using your fingers or a fork.
9. Brush and Sprinkle:
Brush the lattice crust with the heavy cream.
Sprinkle the top with granulated sugar.
10. Bake:
Place the pie on a foil-lined baking sheet (to catch any drips).
Place the baking sheet on the lower oven rack.
Bake for 15 minutes.
Then, reduce the oven temperature to 375°F (190°C).
Continue baking until the crust is golden brown and the filling is bubbly, about 45 minutes more.
Tent the pie with foil if the crust starts getting too brown before the filling is cooked through.
11. Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set. Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Rhubarb Pie baking journey!
Summary: This Rhubarb Pie features a flaky, all-butter crust and a tart and sweet rhubarb filling, topped with a beautiful lattice crust. It’s a classic dessert that’s perfect for showcasing the unique flavor of rhubarb.
Q&A:
Q: Can I make this pie ahead of time?
A: Yes, you can make this pie up to a day in advance. Store it, covered, at room temperature or in the refrigerator.
Q: Can I freeze this pie?
A: Yes, you can freeze this pie, either baked or unbaked. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving (if baked) or before baking (if unbaked).
Q: I don’t have a pastry cutter. Can I use something else?
A: Yes, you can use two knives or your fingers to cut the shortening into the flour.
Q: My rhubarb is very watery. What should I do?
A: After slicing the rhubarb, you can toss it with a tablespoon or two of extra cornstarch to help absorb the excess liquid.
Q: I don’t like apricot, what should I do? A: Use another type of jam, such as strawberry or raspberry.