Rhubarb Pie is a classic dessert that celebrates the tangy, tart flavor of rhubarb balanced with just the right amount of sweetness. Wrapped in a buttery, flaky crust, this pie is perfect for spring and summer when rhubarb is at its peak. The vibrant pink filling is not only visually stunning but also incredibly delicious, offering a unique taste that pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. This pie is a wonderful way to highlight the distinct flavor of rhubarb and is sure to become a favorite for anyone who tries it.
Ingredients:
- For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
- For the Filling:
- 4 cups rhubarb, chopped into 1/2-inch pieces
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cubed
- For the Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar
Instructions:
- Make the Crust:
- In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling:
- In a large bowl, combine the chopped rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix well and let sit for about 15 minutes to allow the flavors to meld.
- Assemble the Pie:
- Preheat the oven to 425°F (220°C).
- Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pie pan and trim the edges.
- Pour the rhubarb filling into the crust and dot with the cubed butter.
- Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal, and cut slits in the top crust to allow steam to escape.
- Bake the Pie:
- Brush the top crust with the beaten egg and sprinkle with sugar.
- Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve:
- Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Enjoy your Rhubarb Pie, a delightful and refreshing dessert that perfectly captures the flavors of the season!
