Rhubarb pie
Rhubarb Pie: A Tangy Delight
Dive into the world of tangy and sweet flavors with our Rhubarb Pie recipe. This classic dessert, beloved for its unique taste and beautiful appearance, is a perfect way to celebrate the spring and early summer seasons when rhubarb is at its peak. Whether you're a seasoned baker or new to the kitchen, this pie will impress with its balance of flavors and textures.
Why You'll Love This Pie
- Seasonal Charm: Utilizes fresh rhubarb, making it a perfect seasonal treat.
- Sweet & Tangy: The filling combines the perfect balance of sweetness and tartness, appealing to a wide range of palates.
- Eye-Catching: Its vibrant red hue and golden crust make it a showstopper on any table.
Tips for the Perfect Pie
- Use fresh, firm rhubarb for the best flavor and texture.
- Pre-bake the crust to avoid a soggy bottom.
- Let the pie cool completely before slicing to allow the filling to set.
Embracing the tartness of rhubarb paired with a sweet and flaky crust, this Rhubarb Pie is sure to become a favorite. Its delightful contrast of flavors and textures makes it a memorable dessert for any occasion. So, roll up your sleeves and get ready to bake a pie that will earn you rave reviews!
- 2 1/2 all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water (more as needed)
- 4 rhubarb, trimmed and sliced into 1/2 inch pieces
- 1 1/3 sugar
- 6 tablespoons all-purpose flour
- 1 tablespoon butter (to dot)
- 1 teaspoon vanilla extract
- Prepare the Dough
In a large bowl, mix flour, salt, and sugar. Add cold, cubed butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough just comes together. Divide the dough in half, form into discs, wrap in plastic, and refrigerate for at least 1 hour. - Pre-bake the Crust
Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer to the dish, trim the excess, and prick the bottom with a fork. Chill for 30 minutes, then bake at 375°F (190°C) for 20 minutes with pie weights. Remove weights and bake for another 10 minutes. - Prepare the FillingIn a large bowl, combine rhubarb, sugar, flour, and vanilla extract. Let sit for 15 minutes.
- Assemble the PieFill the pre-baked crust with the rhubarb mixture. Dot with butter. Roll out the second dough disc, place over the filling, and crimp the edges to seal. Cut slits in the top crust to vent. Bake at 375°F (190°C) for 45-50 minutes or until the crust is golden and the filling is bubbly.
- Cool Before ServingLet the pie cool on a wire rack for at least 2 hours to allow the filling to set.
Serving Size 1 slice
Servings 8
- Amount Per Serving
- Calories 450kcal
- Calories from Fat 200kcal
- % Daily Value *
- Total Fat 22gg34%
- Saturated Fat 14gg70%
- Trans Fat 0gg
- Cholesterol 60mgmg20%
- Sodium 300mgmg13%
- Potassium 250mgmg8%
- Total Carbohydrate 58gg20%
- Dietary Fiber 2gg8%
- Sugars 29gg
- Protein 5gg10%
- Vitamin A 15% IU
- Vitamin C 10% mg
- Calcium 5% mg
- Iron 10% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
