1. Make the Pie Crust
In a large bowl, whisk flour, salt, and sugar.
Cut in cold butter until mixture resembles coarse crumbs.
Gradually add ice water, 1 tbsp at a time, until dough comes together.
Divide into two disks, wrap in plastic, and chill for 1 hour.
2. Prepare the Filling
In a bowl, toss rhubarb, sugar, cornstarch, lemon juice, vanilla, and cinnamon.
Let sit 15 minutes to draw out juices.
3. Assemble the Pie
Roll out one dough disk and fit into a 9-inch pie dish.
Add filling, then dot with butter.
Roll out second dough disk, place on top, and crimp edges.
Vent the top with slits or a lattice design.
Brush with egg wash and sprinkle with coarse sugar.
4. Bake to Golden Perfection
Bake at 400°F for 20 minutes, then reduce to 375°F for 35-40 minutes until bubbly and golden.
Cool completely (at least 2 hours) before slicing—this helps the filling set!
Pro Tips for the Best Rhubarb Pie
🔥 Prevent a soggy crust – Blind bake the bottom crust for 10 minutes if needed.
🔥 Adjust sweetness – Taste rhubarb first; if very tart, add up to 1 ½ cups sugar.
🔥 Thicken the filling – If using frozen rhubarb, add 1 extra tbsp cornstarch.
🔥 Classic strawberry-rhubarb twist – Replace 1 cup rhubarb with strawberries.
Serving Suggestions
🍽 À la mode – Serve warm with vanilla ice cream.
🍽 Breakfast treat – Pair with coffee for a sweet morning indulgence.
🍽 Summer BBQ favorite – Great alongside grilled desserts like peaches.
