Pies > Fruit Pies > Rhubarb Pies

Classic Rhubarb Pie Recipe

Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
- 4 cups rhubarb, chopped
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, cut into small pieces
- 1 egg, beaten
- 1 tbsp coarse sugar

Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry blender or food processor
- parchment paper
- pastry brush

Step-by-step instructions:

1. In a large mixing bowl, whisk together flour, salt, and sugar. Add in chilled butter and use a pastry blender or food processor to cut the butter into the flour mixture until it resembles coarse crumbs.

2. Gradually add in ice water, one tablespoon at a time, until the dough comes together and forms a ball. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. Preheat oven to 400°F.

4. In a large mixing bowl, combine rhubarb, sugar, cornstarch, salt, and vanilla extract. Mix well.

5. Roll out one disk of dough on a lightly floured surface into a 12-inch circle. Transfer the dough to a 9-inch pie dish and trim the edges.

6. Pour the rhubarb mixture into the pie crust and dot with small pieces of butter.

7. Roll out the second disk of dough on a lightly floured surface into a 12-inch circle. Cut the dough into strips and create a lattice pattern on top of the rhubarb filling.

8. Brush the lattice with beaten egg and sprinkle with coarse sugar.

9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

10. Let the pie cool for at least 30 minutes before serving.

Preparation time: 30 minutes
Cooking time: 45-50 minutes
Serving size:
8 servings

Nutritional information:
Calories: 452
Fat: 23g
Carbohydrates: 59g
Protein: 4g
Sodium: 308mg
Sugar: 33g

Substitutions for ingredients:
- You can use a store-bought pie crust instead of making your own.
- If you don't have rhubarb, you can use strawberries or a combination of strawberries and rhubarb.

- Add a teaspoon of cinnamon or ginger to the rhubarb filling for extra flavor.
- Top the pie with whipped cream or vanilla ice cream before serving.

Tips and tricks:
- Make sure the butter is chilled when making the dough to ensure a flaky crust.
- Use a pastry brush to evenly distribute the beaten egg on the lattice.
- Let the pie cool completely before slicing to ensure the filling sets.

Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.

Reheating instructions:
- Preheat oven to 350°F.
- Place the pie in the oven and bake for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the pie on a decorative pie plate or cake stand.
- Dust the top of the pie with powdered sugar before serving.

- Top the pie with fresh whipped cream or vanilla ice cream.
- Garnish with fresh mint leaves or sliced strawberries.

- Serve with a cup of hot coffee or tea.

Suggested side dishes:
- Serve with a side of fresh fruit or a green salad.

Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is too runny, add an extra tablespoon of cornstarch.

Food safety advice:
- Make sure to wash the rhubarb thoroughly before using.
- Store leftover pie in the refrigerator to prevent spoilage.

Food history:
- Rhubarb pie is a classic dessert that originated in England in the 17th century.

Flavor profiles:
- This pie has a sweet and tangy flavor from the rhubarb filling and a buttery, flaky crust.

Serving suggestions:
- Serve the pie warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

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Taste: Sweet, Tart, Buttery, Fruity, Fragrant