Fresh Rhubarb Pie
This fresh rhubarb pie packs tart, ruby-pink stalks into a buttery double crust, with just enough sugar and cornstarch to turn their juices into a glossy, sliceable filling. A quick freeze before baking keeps the pastry flaky and shatter-crisp, while a full cool lets the center set so every wedge holds its shape. It's the honest, old-fashioned spring pie: bright, jammy, and not too sweet.
Make a cold-butter double-crust dough and chill it, then toss 900 g fresh rhubarb with sugar, cornstarch, orange zest, and a pinch of salt and let it stand while you roll the bottom crust into a 9-inch dish; pile in the filling, dot with butter, cover with a top or lattice crust, crimp and cut vents, brush with egg wash, and sprinkle with coarse sugar; freeze the assembled pie 20 minutes, bake at 425°F (220°C) for 20 minutes, then drop to 375°F (190°C) for 35 to 45 minutes until the juices bubble thickly through the vents, and cool at least 3 hours so the filling sets before slicing.
- Cold everything: keep the butter and dough chilled and freeze the assembled pie 20 minutes so the crust holds its shape and bakes up flaky.
- Cornstarch plus a full cool: rhubarb is very juicy, so measure the thickener accurately and let the pie set at least 3 hours or the slices will run.
- Wait for a hard bubble: pull the pie only when the juices bubble in the center, not just at the edges, which is when the starch has fully cooked.
Equipment
- 9-inch pie dish
- Rolling pin
- Large mixing bowl
- Pastry blender or food processor
- Rimmed baking sheet
- Aluminum foil
Ингредиенты
Flaky Double Crust
- 315 g All-purpose flour, plus more for rolling
- 12 g Granulated sugar
- 6 g Fine salt
- 227 g Unsalted butter, very cold, cut into cubes
- 120 ml Ice water, plus more as needed
Fresh Rhubarb Filling
- 900 g Fresh rhubarb, trimmed, cut into ½-inch pieces
- 300 g Granulated sugar
- 40 g Cornstarch
- Orange zest, from about 1 orange, optional
- Fine salt
- 30 g Unsalted butter, cut into small pieces
For Finishing
- Large egg, beaten, for egg wash
- 12 g Coarse or turbinado sugar, for sprinkling
Приготовление
- ШАГ01
Whisk the flour, 1 tablespoon sugar, and 1 teaspoon salt in a large bowl. Add the cold cubed butter and cut it in with a pastry blender (or pulse in a food processor) until the mixture looks like coarse crumbs with some pea-size pieces of butter still visible. Drizzle in the ice water a little at a time, tossing with a fork, until the dough just holds together when squeezed; add a few extra teaspoons of water only if it feels dry.
- ШАГ02
Divide the dough in two, with one piece slightly larger for the bottom crust. Flatten each into a disk, wrap tightly, and refrigerate at least 1 hour (or up to 3 days). Chilling relaxes the gluten and firms the butter so the crust rolls out cleanly and bakes up flaky.
- ШАГ03
In a large bowl, toss the rhubarb with the 1½ cups sugar, cornstarch, orange zest, and ¼ teaspoon salt until evenly coated. Let it stand about 15 minutes so the rhubarb begins to release its juice and the cornstarch hydrates. Meanwhile, position a rack in the lower third of the oven.
- ШАГ04
On a lightly floured surface, roll the larger disk into a 12-inch round about ⅛ inch thick. Drape it into a 9-inch pie dish and gently press it into the corners, letting the excess hang over the rim. Refrigerate while you roll the second disk into an 11-inch round for the top.
- ШАГ05
Spoon the rhubarb filling into the crust, mounding it slightly, and scatter the butter pieces over the top. Lay the top crust over the filling (or cut it into strips for a lattice). Trim the overhang to about ½ inch, fold it under itself, and crimp to seal. Cut four steam vents in a solid top crust with a sharp knife.
- ШАГ06
Brush the top crust with the beaten egg and sprinkle evenly with the coarse sugar. Set the pie on a rimmed baking sheet and freeze for 20 minutes while the oven heats to 425°F (220°C). The cold-then-hot start sets the crust before the butter melts, keeping it crisp.
- ШАГ07
Bake at 425°F (220°C) for 20 minutes, then reduce the heat to 375°F (190°C) and bake 35 to 45 minutes more. If the edges brown too fast, shield them with a ring of foil. The pie is done when the crust is deep golden and the juices bubble thickly through the vents at the center, not just around the rim.
- ШАГ08
Transfer the pie to a wire rack and cool at least 3 hours, and ideally 4, before slicing. This is the step most people rush: the filling only sets as it cools, so cutting in early gives you soup instead of clean wedges.
Make ahead
The pastry disks can be made up to 3 days ahead and refrigerated, or frozen for up to 2 months (thaw overnight in the fridge before rolling). You can also fully assemble the unbaked pie, freeze it solid, wrap it well, and bake straight from frozen, adding about 15 minutes to the total bake time.
Storage
Store the pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm individual slices in a 300°F (150°C) oven for a few minutes to re-crisp the crust before serving.
Variations
Strawberry-Rhubarb
Swap 3 cups of the rhubarb for hulled, halved strawberries and reduce the sugar to 1¼ cups, since the berries add sweetness. Keep the cornstarch the same, as strawberries add extra juice that needs thickening.
Vegan double crust
Use a plant-based baking block in place of the butter in both the crust and the filling dots, and brush the top with unsweetened plant milk or a little maple syrup instead of egg wash. Chill the dough well, as vegan fats soften quickly.
Ginger streusel top
Skip the top crust and finish with a streusel of ¾ cup flour, ⅓ cup brown sugar, ½ teaspoon ground ginger, and 6 tablespoons cold butter rubbed together. Bake as directed until the topping is golden and the filling bubbles.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Частые вопросы
Do I need to peel the rhubarb first?
No. The skin on fresh rhubarb is thin and softens completely as it bakes, and it gives the filling its signature pink-to-red color. Just trim the ends, rinse the stalks, and slice. Only remove any tough, stringy fibers on very thick, mature stalks.
Can I make rhubarb pie with frozen rhubarb?
Yes. Thaw the rhubarb fully and drain off the liquid it releases, then measure it after draining. Because frozen rhubarb is wetter, add an extra 1 to 2 teaspoons of cornstarch so your rhubarb pie still sets up firm rather than watery.
Why is my rhubarb pie runny?
The two usual culprits are too little thickener and not enough cooling. Rhubarb holds a lot of water, so measure the cornstarch accurately and make sure the juices bubble in the center of the pie before you pull it. Then let it cool at least 3 hours; the filling only sets as it comes down to room temperature.
Are rhubarb leaves safe to eat?
No, never use the leaves. Rhubarb leaves contain high levels of oxalic acid and are toxic. Only the stalks are edible, so cut the leaves off and discard them, and use the trimmed stalks for the pie.
How much sugar does a rhubarb pie need?
Rhubarb is very tart, so this recipe uses 1½ cups of sugar for about 7 cups of fruit, which lands pleasantly sweet-tart. If you like a more mouth-puckering pie, drop to 1¼ cups; if you prefer it sweeter, go up to 1¾ cups. Taste a raw slice of your rhubarb to judge how sour this year's batch is.
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