Best Homemade Fresh Rhubarb Pie Recipe

rhubarb pie with lattice crust on countertop.

5 from 1 vote

Best Homemade Fresh Rhubarb Pie Recipe

This Homemade Rhubarb Pie combines a flakey, buttery pie crust with a sweet and tangy rhubarb filling, creating the perfect balance of flavors and textures. It's the perfect summertime treat!

Prep Time20

Cook Time1

For the pie dough2 30

Total Time3 50

Course: Dessert, Pies

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 608kcal

Author: Sarah Jenkins

Ingredients

For the buttery pie crust

2 ½ cups all-purpose flour plus more for shaping and rolling
1 teaspoon salt
6 tbsp unsalted butter, chilled and cubed
⅔ cup vegetable shortening, chilled
½ cup ice cold water

For the rhubarb pie filling

5 cups sliced rhubarb
1 ¾ cup sugar (divided into 1 ½ cup and ¼ cup)
½ teaspoon nutmeg
½ teaspoon orange zest
¼ cup cornstarch
2 tablespoon unsalted butter, chopped into small pieces
1 egg
1 tablespoon turbinado sugar (or demerara sugar)

Instructions

Whisk the flour and salt together in a large bowl, then add the butter and shortening to the flour mixture, using a pastry cutter or two knives to incorporate it. It will resemble coarse, crumbs. Fill a glass with ice water, then measure out ½ cup of the ice water. Drizzle the cold water into the flour mixture and use a spatula to incorporate. Stop when the dough begins to form clumps.
Transfer the pie dough to a floured work surface and fold the dough into itself until the flour is fully incorporated. Cut the pie dough in half, and wrap each disc of pie dough tightly in plastic wrap, and refrigerate it for at least 2 hours, or up to 5 days.
When you’re ready to make your pie, preheat your oven to 425 degrees. Chop the rhubarb into small ½ inch pieces and place them in a bowl. Remove the pie dough from the refrigerator.
In a separate, small bowl, combine 1 ½ cups of sugar, the nutmeg, and the cornstarch and mix well.
Toss the sliced rhubarb with the sugar mixture, add the orange zest, and allow to sit for 15 minutes while you roll out the dough.
Roll out half the dough for the base of the pie. Using your rolling pin, carefully roll the dough over it and then transfer it to the pie plate.
Spread the extra ¼ cup of sugar into the base of the pie, then top it with the rhubarb mixture. Add the chopped butter to the top of the rhubarb filling. Brush the edges of the crust with cold water.
Top the pie with your desired crust (lattice or vented), then crimp the edges to form a seal by rolling over the overhang and pressing into the pie. You can use your fingers here, or a fork for a decorative design.
Mix the egg with 1 tablespoon of water to make an egg wash.. Using a pastry brush, brush the top of the pie with the egg wash. Sprinkle the pie with the demerara sugar.
Create a pie shield by measuring one long piece of aluminum foil cut into two. Cover the edges of the pie with the foil.
Place the pie in the oven and bake for 30 minutes at 425 degrees.
At the 30-minute mark, reduce the temperature to 350, remove the pie shields from the edges, and bake for 25-35 minutes more, or until the juices of the pie are bubbling.
Remove the pie from the oven and allow to rest for 15 minutes before serving.

Notes

You can use whatever pie crust you’d like, but I love this one from Sally’s Baking Addiction. It uses a combination of butter and shortening to create a flavorful crust that holds its shape beautifully. See her post for a complete guide on how to make it.
To get to 5 cups of sliced rhubarb, I used about 7 rhubarb stalks. But, this may vary for you depending on how thick or thin your stalks are.
This delicious rhubarb pie Can be stored at room temperature for up to 1 day, or in the refrigerator for up to 3 days.

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