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Classic Rhubarb Pie Recipe

Classic Rhubarb Pie Recipe
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The Classic Rhubarb Pie Recipe is a timeless dessert that perfectly balances the tartness of fresh rhubarb with a sweet, buttery, and flaky homemade crust. Ideal for any occasion, from holidays to casual family nights, this pie delivers a nostalgic and satisfyingly delicious treat with simple pantry ingredients and easy preparation.

Ingredients

Filling Ingredients

  • Fresh Rhubarb (About 4 cups, chopped into ½-inch pieces)
  • Granulated Sugar (1 ½ cups)
  • All-Purpose Flour (3 tablespoons)
  • Ground Cinnamon (½ teaspoon)
  • Salt (¼ teaspoon)
  • Butter (2 tablespoons, cut into small pieces)

Crust Ingredients

  • Pie Crust (2 crusts, either homemade or store-bought)
  • Egg Wash (1 egg plus a splash of water)

Instructions

  1. Prepare the Rhubarb Filling: Wash and chop your rhubarb stalks into ½-inch pieces. In a large bowl, toss the rhubarb with sugar, flour, cinnamon, and salt until well combined. Let the mixture sit for about 10 minutes to meld flavors and draw out excess moisture.
  2. Prepare the Pie Crust: Roll out one pie crust and gently place it into a 9-inch pie pan. Press it evenly along the bottom and sides, trimming any excess edges about half an inch from the rim.
  3. Assemble the Pie: Pour the rhubarb filling into the crust and spread it evenly. Dot the filling with small pieces of butter. Roll out the second crust and either create a lattice pattern over the top or cover it entirely, cutting vents to allow steam to escape.
  4. Apply Egg Wash and Bake: Beat the egg with water to create the egg wash and brush it over the crust surface to achieve a shiny golden brown finish. Bake in a preheated oven at 400°F (200°C) for 20 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes until the crust is golden and the filling is bubbling.
  5. Cool and Serve: Allow the pie to cool for at least 2 hours before slicing to ensure the filling sets perfectly. Serve with optional garnishes like vanilla ice cream or whipped cream.

Notes

  • Use Fresh Rhubarb: Select fresh, firm stalks without blemishes for the best texture and flavor.
  • Don’t Skip the Flour: Flour thickens the filling, preventing it from becoming runny.
  • Chill Your Dough: Keep the pie crust cold prior to baking to maintain a flaky texture.
  • Lattice Crust Magic: Using a lattice top allows steam to escape while showcasing the filling beautifully.
  • Cool Before Cutting: Cooling prevents the filling from oozing out when sliced.

Nutrition

Keywords: rhubarb pie, classic rhubarb pie, rhubarb dessert, homemade pie, lattice crust, tart and sweet pie

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