Rhubarb Pie

Ingredients

For the pie crust

• 2½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 cup cold unsalted butter, cubed
• 6–8 tbsp ice water

For the filling

• 5 cups fresh rhubarb, chopped
• 1¼ cups sugar
• ¼ cup brown sugar
• ⅓ cup cornstarch
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 1 tbsp lemon juice
• 1 tbsp butter, cut into small pieces

Optional topping

• 1 egg beaten with 1 tbsp milk (egg wash)
• Coarse sugar for sprinkling

Instructions

Make the crust

1. In a large bowl, whisk flour, salt, and sugar.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Add ice water a tablespoon at a time until dough comes together.
4. Divide dough into two discs, wrap, and chill for at least 1 hour.

Prepare the filling

1. In a large bowl, combine rhubarb, sugars, cornstarch, vanilla, cinnamon, and lemon juice.
2. Let sit for about 10 minutes.

Assemble the pie

1. Preheat oven to 425°F (220°C).
2. Roll out one dough disc and place into a 9-inch pie dish.
3. Pour in rhubarb filling and dot with butter pieces.
4. Roll out second crust and place on top, or create a lattice pattern.
5. Trim and crimp edges. Cut slits for steam if using a full top crust.
6. Brush with egg wash and sprinkle with coarse sugar if desired.

Bake

1. Bake at 425°F (220°C) for 15 minutes.
2. Reduce heat to 375°F (190°C) and bake another 40–45 minutes until filling is bubbling and crust is golden.
3. Cool for at least 3 hours before slicing so the filling sets properly.

Tips

• If rhubarb is very tart, add an extra ¼ cup sugar.
• Mixing strawberries with rhubarb creates a softer, sweeter flavor.
• Place a baking sheet under the pie to catch bubbling juices.
• Shield crust edges with foil if they brown too quickly.
• Serve with vanilla ice cream or whipped cream for the best balance of tartness.