Description
A classic American rhubarb pie with a flaky crust and perfect tart-sweet balance. Learn to create a filling that isn’t too runny and a golden-brown, melt-in-your-mouth crust. No pork or alcohol used, perfect for halal or vegetarian diets.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into cubes
1/2 cup ice water
4 cups rhubarb, chopped
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons lemon juice
Instructions
Preheat oven to 375°F (190°C)
In a bowl, combine 2 1/2 cups flour and 1 teaspoon salt
Add cold butter to flour mixture, mixing until pea-sized clumps form
Gradually add ice water, 1 tablespoon at a time, mixing until dough forms a ball
Divide dough into two portions. Shape into discs, wrap in plastic, and chill for 30 minutes
Toss chopped rhubarb with sugar, 1/4 cup flour, cinnamon, and lemon juice until coated
Roll out one dough disc on a floured surface to form a 12-inch circle
Transfer to a 9-inch pie dish. Trim and flute edges
Fill with rhubarb mixture
Roll out remaining dough into strips for a lattice top
Cut strips and place over filling, weaving into a lattice pattern
Brush with egg wash (if using, omit otherwise) or milk
Cut vents in lattice and chill pie for 15 minutes
Bake for 50 minutes until crust is golden
Notes
For best results, use very cold butter for the crust. Chill dough before rolling for easier handling. Add lemon zest (chiffonade) for extra brightness if desired. Store pie in a covered container in the refrigerator for up to 3 days.
- Prep Time: 45
- Cook Time: 50
- Category: DESSERTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg