Rhubarb Pie Recipe

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4.54 from 49 reviews

Eileen Gray

Pure Rhubarb Pie just might be the best fruit pie of all. The filling has a tart-sweet flavor and beautiful pink color.

Prep Time45

Bake Time1 10

Coooling Time2

Total Time3 55

Servings:10 portions

Ingredients

1 recipe Perfect Pie Crust
2 ½ lbs rhubarb (cut into 1" pieces)
16 oz granulated sugar (2 cups)
1 teaspoon lemon zest (finely grated)
1 ¾ oz corn starch (6 tablespoons)
1 egg ( for egg wash)
granulated sugar ( for topping)

Instructions

Make the dough according to the recipe. Let it rest at least 2 hours before rolling. Divide the dough in ½. Roll one piece of dough to a 12" circle. Roll the dough onto the rolling pin to transfer it to a 9" pie plate. There should be at least a 1" inch overhang of dough.
Roll the other piece of dough to a 12" circle. Sprinkle the dough with flour, fold in 1/2 then sprinkle and fold again. Place the folded dough into the lined pie plate. Cover the pie with plastic wrap and refrigerate while you prepare the filling. This can be done several hours ahead or the night before.
In a large bowl, combine 2 ½ lbs rhubarb, 16 oz granulated sugar and 1 teaspoon lemon zest. Toss to combine. Allow the fruit to macerate at room temperature for 1 hour.
Preheat the oven to 350 °F °F. Line a sheet pan with parchment paper or aluminum foil.
Strain the rhubarb and collect the juice. Combine 1 ¾ oz corn starch with ½ cup of the juice and whisk until smooth. Bring the remaining juice to a full boil in a small saucepan. Whisk the cornstarch slurry into the boiling juices. Whisking constantly, cook the juice mixture until it returns to full boil. Cook for 1 minute. Toss the thickened juice with the rhubarb slices.
Remove the pie plate from the refrigerator and take out the folded dough. Pour the filling into the pie plate. Brush the edges of the crust with egg wash then place the top crust on the bottom. If you'd like to make a lattice crust cut the top dough into strips and arrange them on the filling. Press around the edge of the pan to adhere the two crusts
Trim the crust to even out the edges. Use your fingers or a fork to crimp the crust. Set the pie onto the parchment lined baking sheet. If you used a flat top crust, use a paring knife to cut an "X" in the center of the pie for a steam vent. Peel back the four pieces to form a opening in the center.
Brush the entire surface with egg wash and sprinkle liberally with sugar. Bake the pie on the bottom rack of the oven for about 1-1 ¼ hours. The filling is ready when you can see it bubbling vigorously in the middle opening of the crust.
Cool at least 2 hours to allow the filling to set before slicing.

Notes

If the edges of the crust are getting too brown before the filling is ready wrap a piece of foil around the edges of the pie.

The pie will keep at room temperature for several days.

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