Classic Rhubarb Pie

If you love rhubarb, you need to make this classic rhubarb pie recipe!  A tangy and sweet rhubarb filling with a tender and flaky pie crust. Serve with a scoop of vanilla ice cream!

I love pie.  I haven’t yet met a pie I didn’t like.  But we all have our favourites…what’s yours?  My faves are Peach Pie and Rhubarb Pie.  So good.  And I can’t believe that up until now I’ve never actually shared my recipe for rhubarb pie!  Well, today you’re in luck…I’m sharing my Classic Rhubarb Pie recipe!

There’s nothing like the tangy and sweet filling in a rhubarb pie, paired with a tender flaky crust, this pie is the best.  And with a scoop of vanilla ice cream?  I just can’t even.

Making a Pie Crust with Cookie or Pie Cutters

If you’ve ever seen my pie recipes before you know that I love to have fun with the top crust.  I like using small cookie or pie crust cutters to make shapes for the top crust.  Not only do the cut outs make the pie look so pretty, but I actually find this method a lot easier too.  I mean, it’s not hard to roll out a top crust, but I find it just as easy, if not easier, to make the little cut outs.  And they’re fun…just think of all of the shapes you can make, especially for special occasions and holidays!

For this rhubarb pie I used a small flower cookie cutter and randomly placed the flower cut outs all over the top of the pie filling.  I always try to be careful not to overlap them too much because you don’t want a tough crust…too much of a good thing is too much of a good thing.

Then bake the pie until the crust is golden and the filling is bubbling…so good.

Rhubarb Pie Baking Tips:

• Let the pie sit and cool down for at least 1 hour before serving.  If you try to serve it too soon the pie will be runny…letting it rest will allow the filling to come together.
• If you find that you don’t have enough rhubarb, you can always add a chopped apple to the recipe.  The apple has such a subtle flavour that you won’t even notice it’s there, and you will still have that delicious rhubarb flavour.

Classic Rhubarb Pie

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If you love rhubarb, you need to make this classic rhubarb pie recipe!  A tangy and sweet rhubarb filling with a tender and flaky pie crust. Serve with a scoop of vanilla ice cream!

• Author: Jo-Anna Rooney
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 pie 1x

Ingredients

Scale 1x2x3x

Pie Crust

• 2 cups flour
• 1/2 tsp salt
• 2/3 cup shortening (lard)
• 1/4 cup water

Rhubarb Filling

• 5 cups chopped rhubarb (into 1/2 inch pieces)
• 1 cup sugar
• 1/4 tsp salt
• 1/4 cup flour
• 1 tbsp butter
• milk
• cinnamon & sugar mix

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Instructions

Making the Pie Crust:

1. Sift the flour and salt into a bowl.
2. With a pie cutter, cut in the shortening until the particles are like coarse oatmeal.
3. Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork.
4. Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
5. Separate the ball into 2 balls: one for the bottom crust and one for the top.

Making the Rhubarb Pie Filling:

1. In a bowl combine the rhubarb, sugar, flour and salt. Let sit for about 15 minutes, stirring occasionally.

Baking the pie:

1. Preheat your oven to 425 degrees.
2. Put one rolled out section of crust into your pie plate. Gently press down.
3. Add the rhubarb filling.
4. Dot the filling with small pieces of the butter.
5. For a Regular Pie Crust:  For the pie crust top, roll out the other ball of dough and place it over the top of your pie. Press together the edges of the crust. Then trim off the extra dough.
6. Using a knife make air vents by cutting slits in the crust.
7. Making a Cut Out Crust:  If you want to make a fancy crust, use a small cookie cutter and create shapes for the crust topping.  Randomly place them on the pie filling.  (Refer to the pictures above)
8. Brush the crust lightly with milk, then generously sprinkle the crust with a cinnamon and sugar mix.
9. In your preheated 425 degree oven, bake your pie for 20 minutes.
10. Then after this time slip a cookie sheet onto the rack below your pie, and reduce the temperature to 350 degrees. Bake for 25-30 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents.
11. Serve with vanilla ice cream!

More Delicious Rhubarb Recipes to Make:

Can’t get enough of rhubarb?  Here are loads of delicious recipe ideas!

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Have a delicious day!