Perfectly Tart Fresh Rhubarb Pie Recipe
The pie features a flaky, golden crust filled with juicy, tangy rhubarb, sweetened just enough to enhance its natural tartness. This recipe is designed to highlight the vibrant taste of rhubarb, making it the star of the show. Whether you're a rhubarb lover or new to its charms, this pie is sure to impress with its perfect balance of sweet and tart flavors.
Ingredients
Instructions
-
Chill the Dough
If you haven’t already, prepare your pie dough and refrigerate two discs for at least one hour before use. This makes rolling out the dough easier and helps prevent shrinkage during baking.
-
Mix the Filling Ingredients
In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and kosher salt. Stir well to ensure the rhubarb is evenly coated. Add the vanilla extract and mix again.
-
Preheat the Oven
Set your oven to 425°F (220°C) to get it nice and hot.
-
Roll Out the Dough
On a lightly floured surface, roll out one disc of pie dough into a 14-inch circle. Gently transfer it to a 9-inch pie plate, trimming any excess dough from the edges.
-
Fill the Pie
Spoon the rhubarb mixture into the prepared pie crust. Dot the filling with small pieces of butter.
-
Add the Top Crust
Roll out the second disc of dough to the same 14-inch diameter. Lay it over the rhubarb filling, trimming any excess dough. Crimp the edges to seal the pie and cut a few slits in the top to allow steam to escape.
-
Finish the Pie
Brush the top crust with a bit of milk and sprinkle with granulated sugar for a nice, golden finish.
-
Bake the Pie
Place the pie on the lowest rack of your oven and bake at 425°F (220°C) for 25 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
-
Cool the Pie
Let the pie cool to room temperature before serving. This helps the filling set up properly.
-
Enjoy
Serve your perfectly tart rhubarb pie on its own or with a scoop of vanilla ice cream for an extra treat.
Note
- For an even flakier crust, chill the dough discs overnight if you have time. It helps the butter solidify and creates a better texture.
- If your rhubarb is very juicy, you can drain some of the liquid before mixing with the sugar and cornstarch. This prevents a soggy bottom crust.
- If the crust is browning too quickly, cover the edges with foil to prevent burning while the filling finishes baking.
- For extra texture, consider adding a streusel topping made from flour, sugar, and butter.
