Fresh Rhubarb Pie

Rhubarb pie holds a special place in my heart, and I’m excited to share this Best Homemade Fresh Rhubarb Pie Recipe with you! There’s something magical about the way sweet and tangy rhubarb melds with buttery, flaky crust. It reminds me of summer gatherings at my grandma’s house, where the air was filled with laughter and the sweet aroma of baking pies. If you’ve never tasted fresh rhubarb straight from the garden, you’re in for a treat!

Jump to:

• Why This Recipe Works
• Why You’ll Love This Best Homemade Fresh Rhubarb Pie Recipe
• Ingredients
• Preparing the Pie Dough
• Whisk Flour and Salt
• Incorporate Butter and Shortening
• Add Ice Water
• Form and Chill Dough
• Preparing the Rhubarb Filling
• Chop and Toss Rhubarb
• Mix Sugar and Spices
• Assembling the Pie
• Roll Out the Dough
• Add Sugar and Filling
• Cover the Pie
• Baking the Pie
• Create Egg Wash
• Bake the Pie
• Let It Rest
• Serving Suggestions
• Tips for Success
• Variations
• FAQs
• More Easy Desserts Recipes:
• 📖 Recipe Card

Whether you’re hosting a summer barbecue, a cozy family dinner, or simply indulging in a slice with friends, this pie is sure to impress. Together, we will walk through each step, from preparing the pie crust to baking the filling perfectly. Plus, it’s highly adaptable, allowing for any personal touches you might like to add. So, grab your apron, and let’s create something delicious together!

Why This Recipe Works

The secret to this pie lies in its harmony of flavors and techniques. The combination of sweet and tangy rhubarb balances perfectly with a flaky, buttery crust, creating a delightful contrast in every bite. As the pie bakes, the tartness of the rhubarb becomes sweeter while maintaining its unique essence. Chilling the dough is essential; it ensures a tender and flaky texture that every great pie should have. Cold butter and shortening create layers in the crust, leaving it light and crisp.

You might notice that we use cornstarch in the filling. This is a small but crucial detail. It helps thicken the filling just right, offering a lovely consistency that keeps the pie from becoming watery while allowing the vibrant rhubarb to shine through.

Why You’ll Love This Best Homemade Fresh Rhubarb Pie Recipe

Not only is this pie incredibly delicious, but it also carries a sense of nostalgia. It’s the kind of dessert that brings family and friends together around the table, creating moments that linger in our hearts. The vibrant flavor of fresh rhubarb delivers a unique taste experience, one that evokes memories of summer picnics and leisurely evenings.

This recipe is adaptable too. So whether you’re at a summer barbecue or cozying up for a family dinner, you can adjust it to suit any occasion. Picture serving it warm with a scoop of vanilla ice cream or enjoying it on a cool autumn evening with a cup of tea. It’s all about those moments, and this pie might just become a staple in your culinary repertoire.

Ingredients

To make this pie, you’ll need:

• 2 ½ cups all-purpose flour plus more for shaping and rolling
• 1 teaspoon salt
• 6 tbsp unsalted butter, chilled and cubed
• ⅔ cup vegetable shortening, chilled
• ½ cup ice cold water
• 5 cups sliced rhubarb
• 1 ¾ cup sugar (divided into 1 ½ cup and ¼ cup)
• ½ teaspoon nutmeg
• ½ teaspoon orange zest
• ¼ cup cornstarch
• 2 tablespoons unsalted butter, chopped into small pieces
• 1 egg
• 1 tablespoon turbinado sugar (or demerara sugar)

Preparing the Pie Dough

Whisk Flour and Salt

In a large mixing bowl, whisk together the flour and salt until everything is well combined. This simple step sets a solid foundation for the crust.

Incorporate Butter and Shortening

Next, add the chilled butter and vegetable shortening to the mixture. Use a pastry cutter or two knives to blend them in until the mixture resembles coarse crumbs. You want those tiny bits of fat to stay cold, which will help with flakiness.

Add Ice Water

Now, grab a glass and fill it with ice water. Measure out ½ cup and drizzle it slowly into the flour mixture. Mix gently with a spatula until clumps begin to form.

Form and Chill Dough

Transfer your dough to a floured surface and gather it into a ball. Fold the mixture over itself a few times until fully incorporated. Then, divide the dough in half. Wrap each portion in plastic wrap and refrigerate for at least 2 hours, but you can also store it for up to 5 days. Chilling allows the dough to rest, which is important for achieving that perfect texture.

Preparing the Rhubarb Filling

Chop and Toss Rhubarb

Once your dough is chilled and ready, take it out of the refrigerator. Chop the rhubarb into ½ inch pieces and place them in a large mixing bowl.

Mix Sugar and Spices

In a separate small bowl, combine 1 ½ cups of sugar, nutmeg, and cornstarch. This mixture will add flavor and sweetness to our filling. Toss it with the rhubarb, adding the zest of an orange to elevate the flavor profile. Allow the mixture to sit for about 15 minutes to let the flavors meld beautifully.

Assembling the Pie

Roll Out the Dough

Take half of the chilled pie dough and roll it out on a floured surface. You want it to fit your pie dish nicely. Once rolled out, carefully transfer it to your pie plate.

Add Sugar and Filling

To build a flavor base, sprinkle the remaining ¼ cup of sugar evenly across the bottom of the pie crust. Then, generously top this with the prepared rhubarb filling. Don’t forget to distribute the chopped butter evenly over the filling; this will help create a rich flavor as it bakes.

Cover the Pie

Brush the edges of the crust with a little cold water. Roll out the second portion of dough and cover the pie. Crimp the edges together to seal it well. You could create a lattice top or simply vent it with a few slits.

Baking the Pie

Create Egg Wash

For a beautiful golden crust, beat the egg with 1 tablespoon of water. Generously brush this egg wash over the top of your pie, and sprinkle with turbinado sugar for that lovely crunch and sparkle.

Bake the Pie

To avoid over-browning, cover the edges of the pie with aluminum foil. Preheat your oven to 375°F and bake for about 30 minutes. After that, lower the temperature to 350°F, remove the foil, and continue baking for another 25-35 minutes. You’ll know it’s done once the juices are bubbling and the crust is golden brown.

Let It Rest

When your pie is perfectly baked, remove it from the oven and let it rest for about 15 minutes. This resting time allows the filling to set, making it easy to slice and serve.

Serving Suggestions

• Serve warm with a scoop of creamy vanilla ice cream.
• Pair with sweetened whipped cream for extra indulgence.

Tips for Success

• Use fresh rhubarb in season for maximum flavor.
• Ensure both butter and shortening are cold for that flaky crust.
• Allow your pie to cool completely before serving for cleaner slices.

Variations

• Consider adding strawberries or blueberries to the rhubarb filling for a fruity twist that brightens the flavor.
• Experiment with different spices like cinnamon or ginger to add warm notes to your pie.

FAQs

1. Can I use frozen rhubarb for this recipe?
   Yes, frozen rhubarb works, but ensure to thaw and drain any excess liquid before using it in the pie.

2. How do I know when the pie is done baking?
   The pie is ready when the filling bubbles and the crust achieves a beautiful golden brown.

3. Can I make the pie crust ahead of time?
   Absolutely! You can prepare the dough up to 5 days in advance and store it in the refrigerator.

4. What’s the best way to store leftover rhubarb pie?
   Keep leftovers in an airtight container in the refrigerator for up to 3 days.

5. Can I double this pie recipe?
   Certainly! Just ensure you have enough rhubarb and two pie dishes ready.

This Best Homemade Fresh Rhubarb Pie Recipe goes beyond being a simple dessert; it paves the way for cherished memories and heartwarming connections. Enjoy making this pie with loved ones, and savor every delightful slice together!

More Easy Desserts Recipes:

• Lemon Bars
• The Best Carrot Cake
• Tiramisu Cookies
• Almond Cake with Roasted Strawberries and Rhubarb

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