Rhubarb Pie

Rhubarb Pie is sweet, tart, and tangy. It’s the best way to enjoy this beautiful vegetable! Top it with some ice cream for an amazing spring dessert.

Spring is in full force which means that it’s Rhubarb Pie season! This seasonal vegetable is best cooked up in a dessert. Pick up some rhubarb at your local farmers market or grocery store and enjoy it in this pie or Rhubarb Crisp.

The BEST Rhubarb Pie

I made this pie using my go-to flaky Homemade Pie Crust. Feel free to have fun with the design of the top crust. I like using a lattice top especially for pies with a pretty color filling that can show through.

WHAT IS RHUBARB?

Rhubarb is a spring vegetable that has a similar resemblance to celery. It is most often used in desserts and often in combination with other fruits like strawberries.

The plant has long red stalks and big green leaves. Only the stalk of rhubarb is eaten because the leaves contain toxins that are poisonous.

Ingredients for Rhubarb Pie:

• Rhubarb– This pie requires 2 pounds diced into 1/2 inch pieces.
• Sugar– This pie needs a lot of sugar because rhubarb is very tart. Don’t skimp!
• Flour– This is needed to thicken up the juices from the rhubarb.
• Orange Zest– The addition of orange zest brings out the fruity taste of the rhubarb. Who needs strawberries when you can add a little zest and let rhubarb be the star?!
• Salt– Just a little helps the enhance the flavors.
• Egg– The egg helps to thicken the filling.
• Food Coloring– This is totally optional but makes for a gorgeous color pie filling.

HOW TO MAKE RHUBARB PIE:

1. Mix flour, sugar, orange zest, and salt together. Set aside.
2. In another bowl, beat the egg with 1 tablespoon water and 4 drops of red food coloring. Set aside.
3. Roll out one round of pie dough and place in a 9 inch pie plate.
4. Layer in the pie shell: 2 1/3 cups rhubarb and 2/3 cup sugar mixture. Repeat 2 more times.
5. Carefully and slowly pour the egg mixture over the top of the pie, letting it sink down into the pie. Dot the top of the pie with butter.
6. Roll out the remaining round of pie dough and form top crust as desired- lattice, braid, whole (cut slits to vent). Pinch, seal, and crimp edges.
7. Brush top crust with egg wash and sprinkle with sanding sugar.
8. Place pie in the fridge while oven preheats to 450 degrees.
9. Place pie on a rimmed baking sheet (to catch any drips) and bake for 10 minutes. Without opening the oven, lower the temperature to 375 degrees F and cook 50-60 more minutes. (Cover edges with a pie shield after first 30 minutes of cooking).
10. Let pie cool on a wire rack for 2-3 hours before slicing.

Why Brush Pie Dough with an Egg Wash?

An egg wash (egg beaten with a little water) brushed onto any dough helps the crust to turn a beautiful golden color.

It also helps any sugar sprinkled on the top to stick. The sugar adds a little extra sweetness and crunch. This is the sugar I use.

Cool Before Slicing!

This isn’t totally necessary… but if you want beautiful defined slices of pie then yes, it is. Letting the pie cool for 2-3 hours allows the filling to thicken so that it can be sliced and served nice and neat.

HOW TO STORE PIE?

Let the pie cool completely at room temperature. Cover it loosely with plastic wrap and store in the fridge for up to 3 days.

While most baked goods stale in the fridge, pie actually maintains its flaky texture due to the crust’s high fat/low moisture content.

TOOLS USED TO MAKE THIS PIE:

• Pizza Cutter– This is great for cutting pie dough for lattice design.
• Pie Plate– These glass pie plates are durable and perfect for pies.
• Pie Shield– This helps to prevent the edges from getting too brown and burning.

LOOKING FOR MORE PIE? CHECK OUT THESE:

• Blueberry Pie
• No Bake Key Lime Pie
• Brown Sugar Pie
• Fresh Pear Pie
• Dutch Apple Pie