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Lyna Recipes

Easy Fresh Rhubarb Pie Recipe

A classic fresh rhubarb pie with a flaky crust and perfectly balanced sweet-tart filling that slices clean and holds its shape.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

For the Pie Crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter cubed
  • 6 –8 tablespoons ice water
For the Rhubarb Filling:
  • 5 cups fresh rhubarb chopped
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

  1. In a bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
  2. Add ice water gradually until dough forms. Divide, wrap, and chill for 30 minutes.
  3. Preheat oven to 375°F.
  4. Toss rhubarb with sugar, brown sugar, cornstarch, vanilla, and salt.
  5. Roll out half the dough and place into a 9-inch pie dish.
  6. Fill with rhubarb mixture evenly.
  7. Top with second crust, or lattice, and cut vents if fully covered.
  8. Bake for 50–55 minutes until crust is golden and filling is bubbling.
  9. Cool completely before slicing.

Notes

Let the pie cool fully or it will not set properly. Cornstarch is important for thickening—do not replace it with flour if possible. Best served the same day or within 2–3 days for best texture.