Best Homemade Fresh Rhubarb Pie
A deliciously tart and sweet rhubarb pie with a flaky crust, perfect for family gatherings and meal prep.
Ingredients
For the crust
- 2 cups All-purpose flour Provides a classic flaky texture
- 1/2 teaspoon Salt Enhances overall flavor
- 1/2 cup Unsalted butter Adds rich flavor and flakiness
- 1/2 cup Vegetable shortening Helps achieve a nice pie dough texture
- 1/4 cup Ice cold water Necessary for binding without toughness
For the filling
- 4 cups Sliced rhubarb Provides tartness and color
- 1 1/2 cups Sugar Balances out the tartness
- 1/4 teaspoon Nutmeg Adds warmth and depth
- 1 tablespoon Orange zest Brightens up the filling
- 3 tablespoons Cornstarch Thickens the filling
- 3 tablespoons Unsalted butter Melts into the fruit for richness
- 1 large Egg Helps bind the pie and gives a shiny crust
- 2 tablespoons Turbinado sugar For a sweet, crunchy crust finish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the all-purpose flour and salt.
- Add cold, cubed unsalted butter and shortening. Use a pastry cutter to mix until it resembles coarse crumbs.
- Gradually add ice cold water, mixing with a fork until the dough starts to come together.
- Divide the dough into two discs, wrap them in plastic, and refrigerate for at least 30 minutes.
Cooking / Assembling
- Roll out one disc of dough on a floured surface. Transfer it to a pie dish, pressing it gently into the bottom.
- In a separate bowl, combine sliced rhubarb, 1 ½ cups sugar, nutmeg, orange zest, cornstarch, and chopped unsalted butter.
- Pour the rhubarb filling into the prepared pie crust, spreading it evenly.
- Roll out the second disc of dough and place it over the filling. Seal the edges, and cut slits in the top for steam to escape.
- Brush the pie crust with a beaten egg and sprinkle turbinado sugar on top.
- Bake in the preheated oven for 15 minutes at 425°F (220°C).
- Reduce the temperature to 350°F (175°C) and continue baking for 35-45 minutes until the juices are bubbling and the crust is golden brown.
- Allow it to cool for at least 2 hours before slicing to let the filling set.
- Serve warm or at room temperature; top with whipped cream or yogurt if desired.
Notes
For the best results, use ice-cold ingredients, allow the pie to cool completely before serving, and consider variations such as gluten-free or dairy-free options.