Description
This cozy Best Rhubarb Pie Recipe combines tangy rhubarb with a buttery, flaky crust for the ultimate comfort dessert. Perfect for family gatherings or a quiet afternoon treat, this pie is simple, heartwarming, and full of flavor.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 teaspoon vanilla extract
- 2 tablespoons cold water
- 1 double-crust pie dough
Instructions
- Preheat oven to 425°F (220°C).
- Roll out one half of pie dough and fit into a 9-inch pie pan.
- Combine rhubarb, sugar, cornstarch, cinnamon, salt, and cold water. Toss gently.
- Pour filling into crust, dot with butter, add vanilla extract.
- Top with second crust or lattice, trim edges, brush with milk, sprinkle sugar.
- Bake 15 minutes at 425°F, then reduce to 350°F for 35–40 minutes.
- Cool 2 hours before slicing.
Notes
- Keep ingredients cold for a flakier crust.
- Do not overmix rhubarb to maintain tender pieces.
- Lattice crust allows steam to escape, preventing soggy filling.
- Serve warm with vanilla ice cream or whipped cream for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg