Rhubarb pie is a delightful dessert that brings back fond memories of summer days spent in my grandmother’s kitchen. The tangy flavor of rhubarb mixed with a sweet filling creates a perfect balance that makes every bite a joy. Today, I’m excited to share my favorite rhubarb pie recipe with you, along with some tips and tricks to make it just right.
Why Rhubarb Pie Recipe?
Rhubarb pie is not just a dessert; it’s a tradition in many families. Growing up, I remember my grandmother tending to her rhubarb plants in the garden. The bright red stalks were a sight to behold, and she would often call me to help her pick them. The excitement of turning those fresh stalks into a delicious pie was something I looked forward to every spring.
Ingredients for Rhubarb Pie Recipe
Servings: 8
For the Pie Filling:
- 4 cups fresh rhubarb, chopped
- 1 ½ cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, chilled and diced
- 6 to 8 tablespoons ice water
How to Make Rhubarb Pie
Step 1: Prepare the Pie Crust
Making the pie crust is the first step. In a large bowl, mix the flour, salt, and sugar. Then, add the diced butter. Using your hands or a pastry cutter, mix until the mixture resembles coarse crumbs.
Next, add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough into two balls, flatten them into disks, wrap in plastic wrap, and refrigerate for at least an hour.
Step 2: Make the Filling
While the crust is chilling, it’s time to make the filling. In a large bowl, combine the chopped rhubarb, sugar, flour, salt, and vanilla extract. Toss everything together until the rhubarb is well coated. Let it sit for about 15 minutes to allow the juices to mix with the sugar.
Step 3: Roll Out the Dough
Once the dough has chilled, take it out of the refrigerator. On a floured surface, roll out one disk of dough into a circle, about 12 inches in diameter. Carefully place it into a 9-inch pie pan. Trim any excess dough hanging over the edges.
Step 4: Fill the Pie
Pour the rhubarb filling into the pie crust. Dot the filling with small pieces of butter for added richness.
Step 5: Top the Pie
Roll out the second disk of dough and place it over the filling. You can either cut slits in the top for a lattice design or simply cover it fully. If you cover it completely, make sure to cut a few slits to allow steam to escape. Trim and crimp the edges to seal the pie.
Step 6: Bake the Pie
Preheat your oven to 425°F (220°C). Bake the pie for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes. The pie is done when the filling is bubbly and the crust is golden brown.
Step 7: Cool and Serve
After baking, remove the pie from the oven and let it cool for at least an hour. This cooling time helps the filling set up nicely. Serve the pie warm or at room temperature, and it’s even better with a scoop of vanilla ice cream on top.
Tips for Rhubarb Pie Recipe
To ensure your rhubarb pie turns out perfectly, here are some tips I’ve learned over the years:
- Choose Fresh Rhubarb: Fresh rhubarb is key. Look for firm, bright stalks. Avoid any that are wilted or have blemishes.
- Balance the Sweetness: Rhubarb is naturally tart, so adjust the sugar to your taste. Some people prefer a sweeter pie, while others enjoy the tangy flavor.
- Let It Rest: Allowing the pie to cool before slicing helps the filling set, making it easier to serve.
- Experiment with Spices: Some people like to add a pinch of cinnamon or nutmeg to the filling for a warm flavor twist.
FAQs:
Can I Use Frozen Rhubarb?
Yes, you can use frozen rhubarb if fresh is not available. Just make sure to thaw and drain any excess liquid before using it in the pie filling.
How Do I Store Leftover Pie?
Store any leftover pie in the refrigerator, covered loosely with foil or plastic wrap. It should last for about 3 to 4 days.
Can I Freeze Rhubarb Pie?
Absolutely! You can freeze the pie before baking. Just wrap it tightly in plastic wrap and foil. When ready to bake, you can bake it from frozen; just add a bit more time to the baking process.
Serving Suggestions
Rhubarb pie is delicious on its own, but there are many ways to elevate the experience:
- Serve with Ice Cream: A scoop of vanilla ice cream pairs perfectly with the tartness of the pie.
- Add Whipped Cream: A dollop of freshly whipped cream adds a lovely touch.
- Pair with Coffee or Tea: Enjoying a slice with a warm beverage makes for a comforting treat.
Why I Love This Rhubarb Pie Recipe
This rhubarb pie recipe holds a special place in my heart. It reminds me of my childhood and the love my grandmother put into her baking. Each time I make it, I feel connected to those joyful moments in her kitchen. The smell of baking pie fills my home with warmth, and sharing it with family and friends brings me joy.
Rhubarb pie is a classic dessert that celebrates the unique flavor of rhubarb. With a few simple ingredients and steps, you can create a delicious pie that will impress everyone. Whether you enjoy it warm with ice cream or at room temperature, this pie is sure to become a favorite in your home.