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The Best Homemade Rhubarb Pie Recipe (Sweet & Tart)

The Best Homemade Rhubarb Pie Recipe (Sweet & Tart)

A classic 9-inch double-crust rhubarb pie made with fresh rhubarb, sugar, lemon, cinnamon, and a buttery pastry. The filling is sweet, tart, fragrant, and thick enough to slice cleanly after cooling.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 2 1/2 cups All-purpose flour
  • 1 teaspoon Table salt
  • 1 tablespoon Granulated sugar
  • 1 cup Unsalted butter, cold and cubed
  • 6-8 tablespoons Ice water
For the Rhubarb Filling
  • 5 cups Fresh rhubarb, chopped into approximately 1/2-inch pieces
  • 1 1/4 cups Granulated sugar
  • 1/4 cup All-purpose flour
  • 1 tablespoon Lemon juice
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 2 tablespoons Unsalted butter, cut into small pieces
For Finishing
  • 1 egg Large egg
  • 1 tablespoon Water or milk
  • 1 teaspoon Coarse sugar, optional

Method
 

Step-by-Step
  1. Whisk flour, salt, and sugar together. Cut in cold butter until pea-sized pieces and some larger flat pieces remain, then gradually add 6 to 8 tablespoons ice water just until the dough holds together.
  2. Divide the dough into two disks, wrap, and refrigerate for at least 30 minutes.
  3. Combine rhubarb, sugar, flour, lemon juice, vanilla, cinnamon, and salt. Let the mixture stand for 10 to 15 minutes.
  4. Roll one dough disk into a circle large enough to line a 9-inch pie plate. Add the filling and dot it with butter, then cover with the second rolled dough disk.
  5. Trim and crimp the edges, cut several vents in the top, and brush with beaten egg mixed with water or milk. Sprinkle with coarse sugar if desired.
  6. Bake at 425°F for 15 to 20 minutes, then reduce the temperature to 375°F and bake for another 35 to 45 minutes, until deeply golden and bubbling in the center.
  7. Cool on a rack for at least 2 hours before slicing so the filling can thicken.

Notes

Discard all rhubarb leaves because they are poisonous. For a firmer, slightly clearer filling, replace the 1/4 cup flour with about 3 tablespoons cornstarch. Keep the dough cold, and chill the assembled pie for 10 to 15 minutes before baking if it becomes soft.