Creating fabulous rhubarb pie is a balance of three factors:
- Quality, easy to find, ingredients
- Schedule kitchen time
- Selecting an uncomplicated recipe that won’t fail.
That’s where we come in. When it comes to rhubarb pie, here are what we consider to be not only the best of the best, but the drop dead easiest of them all.
A Perfect Crust
You can find a million pie crust recipes, but we’ve found the best crust is a basic recipe that hasn’t changed for centuries. Just four ingredients, it’s easy to handle and turns out every single time.
Here’s the recipe:
- 2 cups unbleached flour
- 1/4 tsp salt
- 2/3 cup cold butter
- 4 – 5 Tbsp cold water
In a mixing bowl, pour in the flour and salt. Stir well.
Now, with a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
Stir in enough water to create a moistened dough that holds together well.
Divide this dough in half and wrap in plastic wrap. Place one ball in the refrigerator to keep it cool.
Roll out the first ball of dough into a 12 inch circle. Fold in in fourths and carefully place it in a 9” pie tin. Roll the other piece of dough into a 12 inch circle.
Fill the pie with filling, then fold the second piece of dough into fourths and place it over the filling.
Trim and/or flute the edges and cut a few slits into the top. Bake according to the directions in the following recipe.
The Rhubarb Filling
Again, the best recipe is a simple recipe. Here’s our favorite:
- 1 1/4 cups sugar
- 1/3 cup unbleached flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 4 cups sliced rhubarb, fresh*
Mix everything but the rhubarb in a bowl. Once it’s well combined, add the rhubarb and coat it well. Spoon it into your bottom crust. Top it with the other crust and crimp/flute the edges together.
Bake at 400 degrees for 50 – 60 minutes. You may find it helpful to cover the edge of the crust with a two-inch strip of aluminum foil to keep it from getting too brown. Be sure to remove it the last ten minutes of cooking time, though.
*You can use frozen rhubarb. Just make sure it’s thawed and patted dry.
Crustless Rhubarb Pie
If you don’t want to fiddle with rolling out a crust, give this simple recipe a whirl.
Grease a pie pan and spread this on the bottom:
3 cups sliced rhubarb
Toss these in a blender and process until smooth:
- 1/3 cup flour
- 3/4 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 tsp vanilla
- 1 cup milk
- 1/4 cup melted butter
Pour over the rhubarb. Bake at 375 for 40 – 45 minutes. Let it settle for 15 minutes before you slice it.