Prepare pie dough recipe and refrigerate two discs for at least one hour before use.
Place chopped rhubarb into a medium-sized bowl. Place sugar, cornstarch and salt into a small bowl and stir. Sprinkle sugar mixture over rhubarb, add vanilla and stir together.
Preheat oven to 425°F. On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to a 9-inch round pie plate and trim excess dough away from rim. Spoon in rhubarb mixture. Cut butter into small pieces and nestle them in the rhubarb.
Roll out second disc of pie dough to 14 inches round and lay on top of the rhubarb-filled dish. Trim off excess dough and crimp the edge. Cut slits in the top to allow steam to escape.
Transfer pie to oven and bake for 25 minutes. Reduce oven temperature to 350°F and continue baking for an additional 40 minutes or until crust is golden and the filling is bubbling.
Cool pie to room temperature before serving with vanilla ice cream.
Homemade Rhubarb Pie
Ingredients
2 discs of pie dough
6½ cups fresh rhubarb, chopped into ¼-inch pieces
1½ cups granulated sugar
3 tablespoons cornstarch
½ teaspoon kosher salt
1 teaspoon pure vanilla extract
2 tablespoons butter
For service: vanilla ice cream
Directions
Prepare pie dough recipe and refrigerate two discs for at least one hour before use.
Place chopped rhubarb into a medium-sized bowl. Place sugar, cornstarch and salt into a small bowl and stir. Sprinkle sugar mixture over rhubarb, add vanilla and stir together.
Preheat oven to 425°F. On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to a 9-inch round pie plate and trim excess dough away from rim. Spoon in rhubarb mixture. Cut butter into small pieces and nestle them in the rhubarb.
Roll out second disc of pie dough to 14 inches round and lay on top of the rhubarb-filled dish. Trim off excess dough and crimp the edge. Cut slits in the top to allow steam to escape.
Transfer pie to oven and bake for 25 minutes. Reduce oven temperature to 350°F and continue baking for an additional 40 minutes or until crust is golden and the filling is bubbling.
Cool pie to room temperature before serving with vanilla ice cream.
Homemade Rhubarb Pie
Loading...
Cottage country’s finest freshly picked rhubarb baked between layers of buttery, flaky pie crust…
This is the recipe for Homemade Rhubarb Pie you’ve been looking for!
This HOMEMADE RHUBARB PIE has been years in the making! Pies weren’t always my thing; for years I simply enjoyed the stellar pies made by my mom. I guess I figured there was no need for me to do it when so many others had the pie making thing down cold.
Then, pie week happened! A few months after purchasing the cottage, my eldest sister Milisa came up for an extended visit. She and I share a number interests, like choral music and detective and suspense novels. It was during that week that Milisa and I went pie-crazy. We listened to great music and we made a whole bunch of pies. Ever since, pies have been a passion.
Needless to say, I’m now a big proponent of this time-honoured culinary tradition. If you’ve never made a pie from scratch before, I’m hoping this post encourages you. Make a pie once and you’ll be making them forever.
Here are a few key things to keep in mind when you go to make this Homemade Rhubarb Pie:
Making dough from scratch can be intimidating and stops most people from making pies, but fear not – HERE is my easy-to-follow tutorial on making pie dough. The recipe yields six discs of dough so you’ll be able to make additional pies over the next few months!
In my opinion, RHUBARB is a wonder plant. The distinct, tart flavour is so perfect in this application because of the way we soften it with sugar and vanilla. There’s nothing quite like it. Before chopping up the stalks to use in recipes, be sure to remove the ruffled, fan-shaped green leaves from the ends. Why? They’re toxic and you’ll get very sick if you eat them.
You can decorate the top of this pie a number of different ways. I always bake a SPICED PUMPKIN PIE without a top crust while my PEACH PIE gets the crisscross lattice. For this pie, I recommend a full top crust complete with small slits to allow the steam to escape during baking.
Rhubarb pies have a tendency to weep when baking, usually in the last 15 minutes or so when the rhubarb softens and the sugar and cornstarch start bubbling. I suggest placing a cookie sheet on the rack beneath to catch any overflow.
Finally, I think this pie always begs for a stylish send-off to the table when it’s time to serve – à la mode with vanilla ice cream, for a perfect presentation.
The quintessential flavour of HOMEMADE RHUBARB PIE is beyond compare. Make it, serve it and savour it!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
2 discs of pie dough
6½ cups fresh rhubarb, chopped into ¼-inch pieces
1½ cups granulated sugar
3 tablespoons cornstarch
½ teaspoon kosher salt
1 teaspoon pure vanilla extract
2 tablespoons butter
For service: vanilla ice cream
Directions
Prepare pie dough recipe and refrigerate two discs for at least one hour before use.
Place chopped rhubarb into a medium-sized bowl. Place sugar, cornstarch and salt into a small bowl and stir. Sprinkle sugar mixture over rhubarb, add vanilla and stir together.
Preheat oven to 425°F. On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to a 9-inch round pie plate and trim excess dough away from rim. Spoon in rhubarb mixture. Cut butter into small pieces and nestle them in the rhubarb.
Roll out second disc of pie dough to 14 inches round and lay on top of the rhubarb-filled dish. Trim off excess dough and crimp the edge. Cut slits in the top to allow steam to escape.
Transfer pie to oven and bake for 25 minutes. Reduce oven temperature to 350°F and continue baking for an additional 40 minutes or until crust is golden and the filling is bubbling.
Cool pie to room temperature before serving with vanilla ice cream.
Loading...
