Description
This Traditional Rhubarb Pie features a flaky homemade butter crust filled with sweet and tart rhubarb, lemon, and vanilla. A timeless spring dessert perfect for family gatherings.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold unsalted butter, cubed
- 6–8 tablespoons ice water
- 5 cups fresh rhubarb, chopped
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- Zest of half a lemon
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 egg
- 1 tablespoon milk
Instructions
- Mix flour, salt, sugar, and cold butter until crumbly.
- Add ice water gradually and form dough. Chill 1 hour.
- Combine rhubarb, sugar, cornstarch, vanilla, lemon zest, and juice.
- Roll out bottom crust and place in pie dish.
- Add filling and dot with butter.
- Top with second crust and seal edges.
- Brush with egg wash.
- Bake at 190°C (375°F) for 45–55 minutes until golden and bubbling.
- Cool completely before slicing.
Notes
Use cold butter for flaky crust. Allow pie to cool fully before cutting. Store covered up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg