Old-Fashioned Rhubarb Pie: A Timeless Classic with the Perfect Sweet-Tart Balance


 

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

πŸ”₯ Prevent a soggy crust – Blind bake the bottom crust for 10 minutes if needed.
πŸ”₯ Adjust sweetness – Taste rhubarb first; if very tart, add up to 1 ½ cups sugar.
πŸ”₯ Thicken the filling – If using frozen rhubarb, add 1 extra tbsp cornstarch.
πŸ”₯ Classic strawberry-rhubarb twist – Replace 1 cup rhubarb with strawberries.


Serving Suggestions

🍽 Γ€ 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.

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