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Classic Rhubarb Pie

A timeless dessert featuring tangy rhubarb in sweet filling encased in flaky, buttery pie crust - perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter chilled and cubed
  • 6-8 tbsp ice water
  • 4 cups fresh rhubarb chopped
  • 1.25 cups granulated sugar
  • 0.25 cup cornstarch
  • 1 tsp vanilla powder
  • 0.25 tsp ground cinnamon
  • 1 tbsp butter for dotting
  • 1 egg beaten, for egg wash

Method
 

  1. Make crust: Mix flour and salt, cut in butter until crumbly, add water gradually, form into disks, chill 1 hour.
  2. Make filling: Combine rhubarb, sugar, cornstarch, vanilla, cinnamon; let sit 15 minutes.
  3. Assemble: Roll out bottom crust, transfer to pie plate, add filling, dot with butter.
  4. Add top crust, seal edges, cut vents, brush with egg wash, sprinkle sugar if desired.
  5. Bake at 375°F for 50-60 minutes until golden and bubbling. Cool 2 hours before serving.

Notes

For extra flaky crust, keep ingredients cold. If edges brown too quickly, cover with foil. Serve with ice cream or whipped cream.