Rhubarb Pie

Make a tangy Rhubarb Pie with a flaky crust and glossy filling; perfect for spring gatherings and cozy desserts.

Ingredients

• 1 double pie crust (store-bought or homemade )
• 1 cup granulated sugar (+ 1 tablespoon)
• 6 tablespoons all-purpose flour (divided)
• 6 cups rhubarb (cut into ½ inch pieces)
• ½ teaspoon cinnamon

Instructions

Step 1: Preheat the oven and prepare to bake

Preheat the oven to 425°F so it's ready when the assembled pie goes in; this step sets the stage for a quick high-heat start that helps the crust set. While the oven warms, have your 9-inch white ceramic pie dish and parchment ready on the clean surface so you can transfer dough and filling with confidence.

Step 2: Roll and line the bottom crust

Roll half of the double pie crust to about an 1/8-inch thickness on lightly floured parchment. Gently lift and fit this rolled circle into the 9-inch pie plate, smoothing it to the edges and trimming any excess so the bottom layer sits evenly and snugly in the dish.

Step 3: Seal the crust base with a sugar-flour barrier

Combine 1 tablespoon of all-purpose flour with 1 tablespoon of granulated sugar in a small bowl and sprinkle that mixture evenly across the bottom of the lined crust. This thin dry layer helps absorb excess liquid and keeps the bottom crust from becoming soggy as the filling cooks.

Step 4: Mix the rhubarb filling until glossy and evenly coated

In a large bowl, toss the 6 cups of ½-inch rhubarb pieces with 1 cup granulated sugar, the remaining 6 tablespoons of flour (divided as the recipe directs), and ½ teaspoon cinnamon. Mix gently but thoroughly until every rhubarb piece is evenly coated and the mixture looks glossy, slightly syrupy, and well combined.

Step 5: Transfer the filling into the prepared crust

Spoon the mixed rhubarb filling into the lined pie crust, piling it up slightly in the center so it will settle and bubble as it bakes. Smooth the top just a touch with the back of the spoon so the fruit sits evenly in the shell.

Step 6: Top, seal, and vent the pie

Roll the remaining crust to 1/8-inch thickness and place it over the rhubarb. Crimp the edges to seal the two crusts together and cut a few slits in the top to vent steam (or craft a lattice if you prefer). Make sure the top looks tidy and the vents are clear so the filling can bubble out slowly.

Step 7: Bake until bubbling and golden

Place the assembled pie on the bottom rack and bake for 15 minutes at 425°F to set the crust, then reduce the oven temperature to 350°F and continue baking for 40–50 minutes more until the filling is visibly bubbling through the vents and the crust turns a deep golden brown. The syrup should look thick and glossy and the edges well-browned.

Step 8: Cool, slice, and serve warm with ice cream

Remove the pie and let it cool on a rack for about 2 hours to allow the filling to set. When ready to serve, slice and plate a wedge, topping it with a generous scoop of creamy vanilla ice cream that will melt slightly into the warm, syrupy rhubarb. Enjoy the contrast of flaky golden crust, tangy-sweet pink-green filling, and cool melting cream.

Notes

• Use firm, brightly colored rhubarb stalks for the best tartness and texture.
• If using frozen rhubarb, thaw and drain well to avoid excess liquid in the filling.
• Tent pie edges with foil if they brown too quickly during the long bake.
• Let the pie cool for at least 1.5 to 2 hours so the filling sets before slicing.
• Swap in tapioca or cornstarch as a thickener for a clearer filling.