Old-Fashioned Rhubarb Pie Recipe
User Reviews
5
Old-Fashioned Rhubarb Pie Recipe
Description
The Old-Fashioned Rhubarb Pie Recipe combines a rich, flaky double crust made from butter and vegetable shortening with a filling of sliced rhubarb sweetened with sugar and thickened with flour. The crust dough is assembled by cutting cold butter and shortening into the flour mixture, then chilled before rolling out. The rhubarb's tartness is balanced by the sugar and the flour helps absorb juices, keeping the filling from becoming too runny.
The pie baking starts at a high temperature to set the crust and filling, followed by a lower temperature bake to finish cooking. The final pie has a tender yet crisp crust and a filling that holds together well, with a mixture of soft and slightly firm rhubarb pieces. The butter dot on the filling adds a subtle richness as the pie bakes.
Serving the pie warm or at room temperature works well, but it needs a few hours to fully set after baking for clean slices. If preferred warm, individual slices can be reheated gently in a microwave or the whole pie warmed briefly in the oven. This pie offers a nostalgic rhubarb experience with careful preparation for texture and flavor balance.
Allow the pie to cool completely and set for about 3 hours before slicing.Reheat slices in the microwave or warm the whole pie in a 350°F oven for about 10 minutes if serving warm.
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour + extra for the work surface, unbleached
- 2 Tablespoons granulated sugar
- 1 teaspoon table salt
- 12 Tablespoons butter cut into 1/4-inch pieces and chilled, salted
- 1/2 cup vegetable shortening chilled
- 6-8 Tablespoons water ice
Filling
- 5 cups rhubarb sliced
- 1 1/3 cups granulated sugar + extra for sprinkling on top
- 8 Tablespoons all-purpose flour
- 1 Tablespoon butter salted
- 1 egg beaten, large
Instructions
Crust
- Stir together the flour, sugar, and salt in a large bowl. Using a pastry cutter or a food processor, cut the shortening and butter into the flour until the mixture resembles coarse crumbs. It is only about 10 pulses with a food processor but a bit more work by hand.
- Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently stir the water in to the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together.
- Divide the dough in two. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc, then wrap it tightly and refrigerate for 1 hour until ready to use.
Filling
- Preheat the oven to 425°F.
- Roll out the bottom crust on a floured surface, using additional flour on top of the crust as needed to keep it from sticking to the rolling pin. It should be slightly larger than a 9-inch pie plate. Start by working from the center of the dough out toward the edges and just press the crust back together if you get tears. Transfer the bottom crust to the pie plate. This is easiest to do by first loosening the crust from the counter by sliding a bench scraper or thin metal spatula under the crust, then rolling the crust onto your rolling pin to lift and move it over to the pie plate. Set aside.
- In a large bowl, toss the rhubarb with the sugar and flour, then pour all of it into the bottom pie crust. Cut the butter into small pieces and distribute them around the top of the filling.
- Roll out the remaining crust, then transfer it to cover the top of the pie filling. Trim the edges of the crust, if necessary, and tuck them under for a clean finish. Crimp or press the edges of the crust in a decorative manner. Cut slits for vents in the top of the pie.
- Beat the egg and brush it over the top of the pie. This will give the crust a nice golden finish. You can even sprinkle the pie with 1-2 tablespoons of granulated sugar or coarse sugar for a sparkly, crunchy finish on top.
- Bake for 15 minutes, then reduce the oven temperature to 375 degrees F without opening the oven door. Continue to bake for 30-40 minutes until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and cool at least 3 hours (or even longer) for the pie to set up. Slice and serve.
Notes
- Chilling the dough before rolling it out helps to develop a flakier crust.
- When adding water to the crust mixture, do so gradually to avoid a sticky dough.
- The butter pieces dotted on the filling add richness and enhance texture.
- After baking, allow the pie to cool completely for a few hours to set the filling properly.
- If you want to serve the pie warm, reheat slices gently in the microwave or the entire pie in a 350°F oven for about 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12 servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 2g | 100% |
| Cholesterol | 55mg | 18% |
| Sodium | 373mg | 16% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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