Description
This Homemade Rhubarb Pie Dessert features a flaky buttery crust filled with sweet and tart rhubarb. Baked until golden and bubbling, this classic pie delivers rustic charm and fresh spring flavor in every slice.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1 teaspoon salt
- 1 tablespoon sugar
- 6–8 tablespoons ice water
- 5 cups fresh rhubarb, chopped
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon butter (for filling)
- 1 egg (for egg wash)
- 1 tablespoon milk
Instructions
- Mix flour, salt, and sugar.
- Cut in cold butter until crumbly.
- Add ice water gradually to form dough.
- Chill dough for 1 hour.
- Mix rhubarb, sugar, flour, cornstarch, vanilla, and lemon juice.
- Roll out bottom crust and place in pie dish.
- Add filling and dot with butter.
- Cover with top crust and seal edges.
- Brush with egg wash and sprinkle sugar.
- Bake at 190°C (375°F) for 50–60 minutes.
- Cool completely before slicing.
Notes
Use very cold butter for flaky crust. Allow pie to cool fully to set filling. Store refrigerated up to 4 days. Can freeze unbaked pie for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg