Classic Rhubarb Pie
A classic dessert with ruby filling and flaky crust, perfect for any occasion.
Equipment
- Knife
- Mixing bowl
- Rolling pin
- Pie plate
- Wire rack
- Baking sheet
Ingredients
Rhubarb Filling
- 2 lb rhubarb cut into 1" pieces
- 1½ cups granulated sugar
- ¼ cup cornstarch
- 1 Tbsp lemon juice
- ¼ tsp kosher salt
- 2 Tbsp butter cold and cubed
- 1 large egg lightly beaten with ½ tsp. water
- to taste sanding sugar for sprinkling
Pie Crust
- 2 batches pie dough
- for rolling all-purpose flour
Instructions
Preparation
- Combine rhubarb, sugar, cornstarch, lemon juice, and salt in a bowl. Mix well.
- Roll out pie doughs on a floured surface into 12" rounds. Place one in a pie plate.
Assembly
- Fill pie shell with rhubarb mixture, top with butter cubes, and cover with second dough.
- Cut slits for ventilation, then freeze pie for 30 minutes.
Baking
- Preheat oven to 375°F with a rack in the middle. Line a baking sheet for drips.
- Brush pie with egg wash, sprinkle sugar, and bake on middle rack for 1 hour.
- Cover with foil if browning too fast. Bake until crust is golden and filling bubbles.
- Cool completely on a wire rack before slicing.
Notes
Chill filling ingredients for better consistency. Use a lattice top for a different look.