Rhubarb Pie

In my opinion, no dessert quite screams spring like a classic rhubarb pie. Although I have a soft spot for strawberry rhubarb pie, this recipe lets the tart rhubarb take the center stage. Tart with the perfect amount of sweetness, this pie showcases a jammy filling with a flaky, buttery pie crust. Make it for any spring gathering to take advantage of that beloved seasonal fruit.

What People Are Saying:
"I've never made a rhubarb pie before, it was absolutely divine ....I'll be making it again, all the family loved it too! 😊👍" -PurpleBottleOpener

How To Make Rhubarb Pie

INGREDIENTS

• Rhubarb: Let's talk about rhubarb season. Sure, you may be able to find it yearlong, but it's only in season in the U.S. from April to June, which is when I recommend buying it. When it is time to grab it at the store (or better yet, the farmer's market), look for stalks that are firm and crisp. Color doesn't affect taste, so don't stress if they're all a pale blush rather than a hot pink (although obviously hot pink will look cooler hanging out of your tote bag).
• Sugar: Rhubarb is notoriously tart, so I add enough sugar to the filling to balance the tart with the sweet.
• Cornstarch: Cornstarch is what helps to make the filling thick and substantial. Skip this, and you’ll end up with a runny filling and soggy crust (and nobody wants that).
• Lemon Juice: I highly recommend using freshly squeezed lemon juice in almost every circumstance, but if you really want to go store-bought, use a high-quality brand.
• Pie Dough: A filling this delicious deserves an equally spectacular crust, so I make this pie with this easy homemade pie dough. If you’re really in a pinch, you can use store-bought instead.
• Butter: You’re going to want cold unsalted butter for this step. Not only does this help the juices not to bubble over, but it adds a richness to the filling that I highly recommend.
• Sanding Sugar: Don't have sanding sugar? No problem—just sprinkle granulated sugar on top before baking.

STEP-BY-STEP INSTRUCTIONS

First, it’s time to create the star of the show: the rhubarb filling. Combine all of your filling ingredients into a bowl, mixing until they’re combined. Then, break out your pie dough on a lightly floured surface, rolling into two large rounds.

Place one of the rounds into a glass pie plate, then fill with the rhubarb mixture. I recommend using a glass pie plate so you can see exactly what your crust is looking like while baking. On top of your rhubarb filling, scatter cubes of cold butter. This will add some richness to the filling, and will also keep it from bubbling and spilling over. Layer over your other pie round, and fold the trim to a 1” overhang. Fold the edges of the top dough under, and crimp to seal.

Grab a sharp knife—it’s time to create slits in a circle in the center of the pie crust. This not only looks great after baking, but allows air and steam to release from the filling. Freeze it for 30 minutes before proceeding—don’t skip this step!

After letting the oven preheat and your pie freeze, it’s time to bake. Brush the top of your pie with an egg wash, then sprinkle generously with sanding sugar (seriously, don’t be shy here).

I highly recommend placing a foil-lined baking sheet on the bottom rack of your oven to catch any escaped juices while the pie bakes. After around 1 hour, check to see if the top is starting to brown. If it is browning too quickly, don’t worry—simply tent with foil and proceed with baking. You’ll know your pie is done when the crust is golden, and the filling is bubbling in the center. Remove from the oven, let cool completely (I know, I know, but be patient!), then plate and serve.

Full list of ingredients and directions can be found in the recipe below.

Storage

For leftovers, this pie will keep at room temp for about 2 days and an additional 3 days in the fridge. You could even freeze it and it will last you up to 3 months. When reheating I recommend avoiding the microwave and instead crank your oven up to 375º and wait until it's fully warmed through.