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Perfect Rhubarb Pie

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania
  • Total Time
    Prep: 20 min. + standing Bake: 55 min. + cooling
  • Makes
    8 servings

Ingredients

  • 4 cups sliced fresh or frozen rhubarb, thawed
  • 4 cups boiling water
  • 1-1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon quick-cooking tapioca
  • 1 large egg, room temperature
  • 2 teaspoons cold water
  • Dough for double-crust pie
  • 1 tablespoon butter

Directions

  • Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture.
  • Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes.
  • Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
If you like a thicker filling bump your tapioca up from a tsp to a Tbsp. It will cut like a dream!

Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 432 calories, 16g fat (7g saturated fat), 40mg cholesterol, 225mg sodium, 69g carbohydrate (40g sugars, 1g fiber), 4g protein.

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