Rhubarb Pie Recipe
Tangy rhubarb filling encased in buttery, flaky pastry creates the perfect balance of sweet and sour in this classic springtime pie.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pie crust:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar (helps create tenderness)</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp coarse sugar, for sprinkling</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">700g fresh rhubarb, trimmed and cut into 2cm pieces</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">45g cornstarch (crucial for thickening)</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">Zest of 1 lemon</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Food processor (optional, for making crust)</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Baking sheet</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the pie crust: In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use a pastry cutter to incorporate until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter pockets will create steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and apple cider vinegar together. Gradually add this liquid to your flour mixture, 1 tablespoon at a time, mixing gently until the dough just begins to come together when pinched. You may not need all the liquid – the dough should be moist but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger than the other (about 60/40 split). Shape each into a disc, wrap in cling film, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax and the flour to fully hydrate, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. Place the chopped rhubarb in a large bowl. In a separate bowl, whisk together the granulated sugar, brown sugar, cornstarch, salt, cinnamon, and lemon zest. Pour this mixture over the rhubarb, add the lemon juice and vanilla extract, then gently toss until evenly coated. Let sit for 15 minutes to allow the rhubarb to release some juices.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) with a rack in the lower third position. Place a baking sheet in the oven to preheat – this will catch any bubbling juices and ensure the bottom crust bakes properly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll out the larger disc of dough to about 3mm thickness and a diameter of about 30cm. Carefully transfer it to your pie dish, gently pressing it into the corners without stretching. Trim the edges, leaving a 2cm overhang. Refrigerate while you roll out the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For a lattice top: Roll out the smaller disc to similar thickness. Cut into 2cm strips using a pastry wheel or knife. For a solid top crust, simply roll to the same size as before.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the bottom crust from the refrigerator. Give the filling a final stir and pour it into the pie shell, mounding slightly in the center. If the filling has released a lot of liquid, use a slotted spoon to transfer the rhubarb first, then add just enough of the liquid to come up about halfway – this prevents a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For a lattice top: Arrange half the strips in parallel rows over the filling. Fold back every other strip halfway, then place a strip perpendicular to them. Unfold the folded strips, then fold back the alternate strips and add another perpendicular strip. Continue this weaving process until the lattice is complete. For a solid top: Simply place the rolled dough over the filling and trim, leaving a similar overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Trim the edges if necessary, then fold the bottom crust overhang over the top crust edge and crimp decoratively with your fingers or a fork to seal. Cut vents into the top if using a solid crust.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Brush the top crust with beaten egg wash and sprinkle generously with coarse sugar. This creates a beautiful golden shine and adds delightful crunch to the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce the temperature to 180°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling vigorously through the vents or lattice. If the edges brown too quickly, shield them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is crucial – it allows the cornstarch to fully set the filling so your slices will hold their shape rather than collapse.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of lightly whipped cream. The pie keeps well at room temperature, loosely covered, for 2 days, or refrigerated for up to 5 days.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is my rhubarb pie filling runny and how can I fix it?
Runny filling is usually caused by insufficient thickener or cooling time. Use 45g cornstarch per 700g rhubarb and ensure it's thoroughly mixed with the sugar before combining with fruit. Allow the baked pie to cool completely (at least 3 hours) before slicing, as the filling continues to thicken as it cools.
Can I use frozen rhubarb instead of fresh for my pie?
Yes, frozen rhubarb works well in pie recipes. Thaw it completely first and drain excess liquid, or add an extra tablespoon of cornstarch to accommodate the additional moisture. Frozen rhubarb may break down more during baking, but will still provide excellent flavour in your homemade pie.
What's the secret to a perfectly flaky pie crust for fruit pies?
The secrets to flaky pastry include: using very cold butter cut into pea-sized pieces; adding apple cider vinegar to tenderise the dough; not overworking the mixture; chilling the dough before rolling; and creating steam vents. Refrigerating the shaped crust before filling also helps prevent a soggy bottom.
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