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Classic Rhubarb Pie with a Flaky Crust and Sugared Top Recipe

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3.9 from 68 reviews

  • Author: Diane
  • Total Time: 2 hours
  • Yield: 8 servings

Description

This classic Rhubarb Pie recipe features a flaky homemade pie crust filled with a tart and sweet rhubarb filling. The filling is thickened with cornstarch and balanced with lemon juice and sugar, creating a perfect combination of tangy and sweet flavors. A buttery, golden crust topped with sanding sugar adds a delightful crunch. Ideal for spring and early summer when rhubarb is in season, this pie is a timeless dessert to share with family and friends.

Ingredients

Filling

  • 2 lb. rhubarb, cut into 1-inch pieces (about 7 cups)
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp lemon juice
  • 1/4 tsp kosher salt

Pie Dough

  • 2 batches pie dough (enough for top and bottom crusts)
  • All-purpose flour, for rolling
  • 2 tbsp butter, cold and cubed

Finishing

  • 1 large egg, lightly beaten with 1/2 tsp water (for egg wash)
  • Sanding sugar, for sprinkling

Instructions

  1. Prepare filling: In a large bowl, combine the cut rhubarb, granulated sugar, cornstarch, lemon juice, and kosher salt. Mix thoroughly to coat the rhubarb evenly; this mixture will thicken during baking to create a luscious filling.
  2. Roll out dough: On a lightly floured surface, roll out each batch of pie dough into two 12-inch rounds. Ensure the dough is evenly rolled for consistent thickness and coverage.
  3. Assemble pie: Fit one dough round into a 9-inch glass pie plate, pressing gently to fit the shape of the plate. Pour the rhubarb mixture evenly over the dough. Dot the filling with cold cubed butter to add richness. Cover with the second dough round, trim the overhang to 1 inch, fold the edges under, and crimp to seal the pie.
  4. Vent and chill: Using a sharp knife, cut five 1-inch slits in a circle in the center of the top crust to ventilate steam. Freeze the assembled pie for 30 minutes to help the crust hold its shape during baking.
  5. Preheat oven and prepare crust: Preheat your oven to 375°F (190°C) with racks positioned in the middle and bottom third. Brush the entire top crust with the egg wash and sprinkle generously with sanding sugar for a sparkling, crisp finish.
  6. Bake pie: Place the pie on the middle rack. Place a foil-lined baking sheet on the bottom rack to catch any drips. Bake for about 1 hour. Monitor the crust closely; if it browns too quickly, tent it loosely with foil. Continue baking for an additional 30 minutes, checking every 10 minutes, until the filling is bubbling in the center and the bottom crust is golden brown.
  7. Cool: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely before slicing to ensure the filling sets properly.

Notes

  • Freezing the pie before baking helps prevent the crust from shrinking and maintains a crisp texture.
  • Using a glass pie plate allows you to monitor the bottom crust's color to ensure it does not underbake or burn.
  • Sanding sugar adds a decorative sparkle and slight crunch to the crust.
  • If rhubarb is unavailable, a mix of rhubarb and strawberries can be used for a classic variation.
  • Letting the pie cool completely is crucial for clean slices and to avoid runny filling.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/classic-rhubarb-pie-with-a-flaky-crust-and-sugared-top-recipe/