Classic Rhubarb Pie
This double-crust rhubarb pie is tart, bright, and just sweet enough. A little cornstarch helps the juicy filling set into clean slices once the pie has cooled.
Total
160 min
Servings
8 slices
Level
Medium
Rhubarb pie is a simple spring and early-summer dessert with a big personality. The stalks bake down into a rosy, tangy filling that tastes fresh rather than heavy.
This version uses a buttery homemade double crust and a straightforward rhubarb filling. If you are new to pie, do not rush the chilling and cooling times. Cold dough is easier to handle, and a fully cooled pie slices much better.
Serve it plain, with whipped cream, or with a scoop of vanilla ice cream. The tart filling is the point, so keep the extras simple.
01What you'll need
Ingredients
18 items · 8 slices
- For the double crust:
- 2 1/2 cups all-purpose flour, plus more for rolling
- 1 teaspoon granulated sugar
- 1 teaspoon fine salt
- 1 cup cold unsalted butter, cut into small cubes
- 6 to 8 tablespoons ice water
- For the filling:
- 6 cups sliced fresh rhubarb, cut into 1/2-inch pieces, from about 1 1/2 pounds trimmed rhubarb
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest or lemon zest, optional
- 1 tablespoon unsalted butter, cut into small pieces
- For finishing:
- 1 large egg
- 1 tablespoon water
- 1 tablespoon coarse sugar or granulated sugar, optional
02How to make it
Step-by-step
1. Make the dough
In a large bowl, whisk the flour, sugar, and salt. Add the cold butter and rub it into the flour with your fingertips, or cut it in with a pastry blender, until the pieces are mostly pea-size. Drizzle in 6 tablespoons ice water and stir with a fork. Add more water, 1 tablespoon at a time, only until the dough holds together when squeezed.
2. Chill the dough
Divide the dough into 2 pieces. Shape each piece into a flat disk, wrap tightly, and refrigerate for at least 1 hour. This rest lets the flour hydrate and keeps the butter cold, which helps make a flaky crust.
3. Heat the oven
Place a rimmed baking sheet on the lower-middle rack of the oven. Heat the oven to 425°F. The hot baking sheet helps the bottom crust start baking quickly and catches any bubbling juices.
4. Mix the filling
In a large bowl, stir the sliced rhubarb with the sugar, cornstarch, salt, vanilla, and orange or lemon zest, if using. Let it stand while you roll the dough. Cornstarch is a thickener; it helps turn the rhubarb juices into a soft, sliceable filling.
5. Roll the bottom crust
On a lightly floured surface, roll one dough disk into a 12-inch circle. Move it to a 9-inch pie plate and gently fit it into the bottom and sides without stretching. Leave about 1 inch of dough hanging over the edge.
6. Fill the pie
Spoon the rhubarb filling into the crust, including any juices in the bowl. Dot the filling with the small pieces of butter. Roll the second dough disk into another 12-inch circle and lay it over the filling.
7. Seal and vent the crust
Trim the overhang to about 1 inch if needed. Press the top and bottom crusts together, then fold the edge under itself and crimp with your fingers or a fork. Cut 5 or 6 small slits in the top crust so steam can escape.
8. Brush and bake
Beat the egg with 1 tablespoon water. Brush a thin layer over the top crust and sprinkle with sugar, if using. Place the pie on the hot baking sheet. Bake for 20 minutes, then reduce the oven temperature to 375°F and bake for 35 to 40 minutes more, until the crust is deep golden and the filling bubbles through the vents.
9. Cool before slicing
Transfer the pie to a wire rack and let it cool for at least 3 hours. This is important. The filling finishes setting as it cools, so cutting too early can make it runny.
03From our kitchen
Cook's tips
- Make-ahead: The dough can be made up to 2 days ahead and kept in the refrigerator. You can also freeze the wrapped dough disks for up to 2 months; thaw overnight in the refrigerator before rolling.
- Storage: Cover leftover pie and keep it at room temperature for 1 day, or refrigerate for up to 4 days. The crust softens over time, but the flavor stays good.
- Reheating: Warm slices in a 325°F oven for 10 to 15 minutes. A microwave works, but it will make the crust softer.
- Rhubarb swap: Frozen rhubarb works well. Use it straight from frozen, but add 1 extra tablespoon cornstarch because frozen rhubarb releases more liquid.
- Crust shortcut: You can use two refrigerated store-bought pie crusts. Keep them cold, and follow the same filling, baking, and cooling directions.
- Sweetness: Rhubarb varies in tartness. If yours is very sharp, increase the sugar by 2 to 3 tablespoons. Avoid adding too much more, or the filling may turn syrupy.
Cook's note
Use only the stalks of rhubarb. Rhubarb leaves are not edible and should be discarded. Also, do not worry if the raw filling looks dry at first; rhubarb releases plenty of juice as it bakes.
04Frequently asked
Questions & answers
Do I need to peel rhubarb for pie?
No. Most rhubarb does not need peeling. Just trim the ends, discard the leaves, and slice the stalks. If a stalk has very tough strings, you can pull those off with a small knife.
Why is my rhubarb pie runny?
The most common reasons are underbaking or slicing too soon. The filling should bubble through the vents for several minutes so the cornstarch can thicken. After baking, let the pie cool for at least 3 hours before cutting.
Can I add strawberries?
Yes. Replace 2 cups of the rhubarb with 2 cups hulled and sliced strawberries. Keep the cornstarch at 1/4 cup, because strawberries add extra juice.
Can I make this pie without a top crust?
Yes. Use one crust for the bottom and top the filling with a crumb topping instead. Mix 3/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 6 tablespoons melted butter, then sprinkle it over the filling before baking.
How do I know when rhubarb pie is done?
Look for a golden crust and thick bubbles coming up through the slits in the top crust. If the crust browns too fast before the filling bubbles, loosely cover the edges with foil and keep baking.
05Per serving
Nutrition facts
Nutrition Facts
8 slices
Amount per serving
% Daily Value*
- Total Fat26 g
- 33%
- Saturated Fat16 g
- 78%
- Cholesterol88 mg
- 29%
- Sodium357 mg
- 16%
- Total Carbohydrate67 g
- 24%
- Dietary Fiber1.1 g
- 4%
- Total Sugars34 g
- Protein5 g
- 10%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
You might also like
DessertsClassic Apple Pie
A cozy double-crust apple pie with tender fruit, warm cinnamon, and a flaky homemade pastry. It takes a little time, but each step is simple and doable for a weekend bake.
DessertsStrawberry Rhubarb Pie
This classic spring pie balances sweet strawberries with tart rhubarb in a flaky double crust. Let it cool fully before slicing so the ruby filling has time to set.
DessertsLemon Meringue Pie
A sunny lemon pie with a crisp crust, smooth tart filling, and a tall cloud of toasted meringue. This version uses a cooked Swiss-style meringue, which is a little more stable and friendly for home kitchens.
DessertsAll-Butter Pie Crust
A flaky pie crust starts with cold butter, light hands, and a little patience. This simple all-butter dough works for fruit pies, cream pies, quiches, and savory hand pies.