Rhubarb pie is a classic dessert known for its delightful balance of sweet and tart flavors. This humble yet delicious pie has roots in North American and European cooking, where rhubarb, often called the “pie plant,” grows abundantly in gardens. Its unique flavor profile and beautiful ruby-red hue make it a favorite among pie lovers.
Rhubarb is often paired with strawberries or apples in pie recipes, but it stands perfectly on its own. The tartness of the rhubarb is complemented by the sweetness of the sugar, creating a vibrant and satisfying dessert. Rhubarb pie is often made to celebrate the arrival of spring, when rhubarb is in season.
Ingredients
For the Pie Crust:
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2 ½ cups all-purpose flour
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1 tablespoon sugar
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1 teaspoon salt
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1 cup (2 sticks) unsalted butter, cold and cut into small pieces
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4-6 tablespoons ice water
For the Filling:
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4 cups fresh rhubarb, chopped into 1-inch pieces
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1 ½ cups granulated sugar
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2 tablespoons cornstarch
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1 tablespoon lemon juice
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1/4 teaspoon ground cinnamon (optional)
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1/8 teaspoon ground nutmeg (optional)
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1 tablespoon butter, cut into small pieces
Substitutions:
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For a gluten-free crust, use a gluten-free all-purpose flour blend.
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For a dairy-free crust, substitute the butter with a dairy-free butter or coconut oil.
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For a vegan option, use a plant-based butter substitute in both the crust and the filling.
Step-by-Step Cooking Instructions
1. Make the Pie Crust:
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In a large bowl, combine the flour, sugar, and salt.
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Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together.
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Divide the dough into two balls, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
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In a large bowl, toss the rhubarb with sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
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Let it sit for about 15 minutes to release some of its juices.
3. Assemble the Pie:
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Preheat the oven to 425°F (220°C).
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Roll out one half of the dough on a lightly floured surface and fit it into a 9-inch pie pan.
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Pour the rhubarb filling into the crust and dot with butter.
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Roll out the second half of the dough and cover the pie with the top crust, crimping the edges to seal. Make small slits in the top to allow steam to escape.
4. Bake the Pie:
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Bake the pie at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
5. Cool and Serve:
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Let the pie cool for at least two hours before serving to allow the filling to set.
Common Mistakes to Avoid:
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Don’t skip chilling the dough; it prevents the crust from shrinking during baking.
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If the rhubarb is too watery, consider draining excess liquid before filling the pie.
Pro Tips and Cooking Techniques
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For a Flakier Crust: Use cold ingredients and avoid overworking the dough.
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Enhancing Flavor: Adding a teaspoon of vanilla extract or a splash of orange juice to the filling can enhance the rhubarb’s flavor.
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Blind Baking the Bottom Crust: For a crispier bottom crust, you can blind bake the bottom crust for 10-15 minutes before adding the filling.
Variations and Customizations
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Strawberry Rhubarb Pie: Add 1-2 cups of fresh strawberries to the filling for a sweeter and fruitier twist.
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Gluten-Free Option: Swap out the regular flour for a gluten-free blend and use a dairy-free butter alternative for a completely gluten-free pie.
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Sugar-Free Option: Use a sugar substitute like Stevia or monk fruit for a lower-sugar version, though the texture might change slightly.
Serving Suggestions
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Serve the pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.
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Pair it with a cup of hot tea or a glass of chilled white wine for a sophisticated touch.
Nutritional Information (per serving)
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Calories: 320
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Protein: 3g
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Carbohydrates: 45g
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Fat: 15g
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Fiber: 2g
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Sugar: 25g
Frequently Asked Questions (FAQs)
Q: Can I use frozen rhubarb for this pie?
A: Yes, frozen rhubarb works fine. Just make sure to thaw and drain it before using to avoid excess moisture in the filling.
Q: How do I store leftover pie?
A: Store the pie in the refrigerator for up to 3-4 days. To reheat, bake at 350°F (175°C) for 10-15 minutes.
Closing Thoughts
Rhubarb pie is a timeless dessert that’s both simple to make and bursting with flavor. Whether you’re making it for a family gathering or just a sweet treat for yourself, this recipe is sure to impress. Try it out and enjoy the perfect combination of tangy rhubarb and flaky, buttery crust. Don’t forget to share your baking success with friends and family!
