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baked rhubarb pie on wire rack

Rhubarb Pie

  • Author: Erin Clarkson
  • Prep Time: 1 hour
  • Cook Time: 1 hour 30 minutes
  • Total Time: 4 hours
  • Yield: 8 servings 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

Fresh Rhubarb Pie is super simple and easy to make, and lets the rhubarb shine through for the perfect spring pie recipe. An easy homemade pie crust is filled with a sweet, tangy rhubarb filling and baked to golden brown perfection.


Ingredients

Scale

Pie Dough

  • 375g all-purpose flour
  • Pinch of Salt
  • 2 tsp (8g) sugar
  • 225g cold unsalted butter, cut into cubes
  • 240g cold water
  • 1 cup ice
  • 60g Apple cider vinegar

Rhubarb Filling

  • 500g sliced fresh rhubarb, in 1cm chunks
  • 1/2 tsp vanilla bean paste or vanilla extract
  • 170g raw or granulated sugar
  • 30g tapioca starch

To Finish

  • Egg wash - 1 egg lightly beaten with 1 Tbsp water
  • Turbinado / raw sugar to finish (optional)

Instructions

PIE CRUST

  1. Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat.
  2. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
  3. Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I usually start with about 120g liquid, mix that in, then go from there and add additional liquid as needed) until you have a dough that holds together well, but is not too wet.
  4. Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle, Rest in the fridge for one hour.
  5. Roll out the dough on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Repeat this process one more time for a total of three folds. Divide the dough into two pieces, and shape one into a disc by folding the edges under. Shape the other into a rectangle (this will be used for your lattice). Rewrap tightly in plastic, and rest for at least two hours, or preferably overnight, before using.

ASSEMBLY 

ASSEMBLY AND BAKING

  1. Unwrap the disc of pie dough and place onto a lightly floured surface. Roll the dough out, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pan. Transfer to a 9” loose bottomed tart pan, and arrange to ensure that the dough is well settled. Leave the overhang settled over the edge of the pan. Place into the fridge while you roll out the second piece of crust for the lattice.
  2. Take the rectangle of dough and roll out into a large rectangle approximately the same thickness as the base. The dimensions aren’t super important here but in order to maximise dough, keep one edge of it to just over 9” (so that you don’t have too many long strips hanging over the edge of your pie and wasting dough).
  3. Using a pastry wheel and a ruler, cut strips of pie dough to your desired thickness. I varied the thickness of my strips for this one. Place on a baking sheet lined with parchment paper. Place in the fridge until you are ready to use.
  4. To make the rhubarb filling, cut the rhubarb and place into a large bowl. Add the vanilla and mix to combine.
  5. In a small bowl, combine the tapioca starch and sugar, and mix to combine to ensure there are no lumps. Add to the rhubarb and mix well until the rhubarb is fully coated in the sugar mixture. There will be some dry ingredients that don't stick to the rhubarb - just make sure they are as evenly dispersed as you can. 
  6. Transfer the filling to the prepared bottom crust and settle it in as much as you can so that it sits flat.
  7. Remove the pan with the lattice strips from the fridge and lattice the pie as desired. If you run out of strips you can trim any overhanging, press together, re roll and chill for 5-10 minutes and cut yourself some more.
  8. Once you have finished your lattice, carefully trim the outside edge so that is is flush with the side of the tart tin. To do this I usually just use the sharp edge of the tin and press against it to cut the pie dough cleanly (only do this if you have a tart tin with the sharper edges, otherwise you can fold excess under and crimp, or if you are using a pie pan, just trim the edges and press down to seal.
  9. Place the finished pie in the fridge to chill for at least 30 minutes. While it is chilling, preheat the oven to 425°f / 220°c, and arrange a baking rack in the bottom third and middle third of the oven.
  10. When you are ready to bake the pie, brush the top well with egg wash, and sprinkle with turbinado sugar. Place on a baking sheet and place on the lower rack, and bake for 20 minutes, until the pastry is turning golden brown and looks set. Then, reduce the oven temperature to 375°f / 190°c, move the baking sheet with the pie on it to the middle rack, and bake for a further 40 to 50 minutes, until the pastry is deep golden brown and the filling is bubbling. Tent the top with foil at any time if you are worried it is browning too quickly. It is important you get a good bake on a fruit pie. If you don't you run the risk of a soggy bottom, so make sure it is very well baked.
  11. Remove the baked pie from the oven and allow to cool before removing from the pan and slicing with a sharp knife. Serve slightly warm or at room temperature.
  12. Store leftovers lightly covered at room temperature.

Keywords: Rhubarb, Rhubarb Pie, Fruit Pie, Pie Crust