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Rhubarb Pie
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Pink and green rhubarb creates a vibrant and tangy pie, truly living up to its "pie plant" reputation.
Ingredients:
  • 1 full recipe Perfect Pie Crust (2 single crusts)
  • All-purpose flour, for rolling the dough
  • 6 cups (1 3/4 pounds or 800g) fresh rhubarb, chopped
  • 1/4 teaspoon packed grated orange zest
  • 1 cup (200g) granulated sugar
  • 1/3 cup (38g) tapioca starch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1 tablespoon heavy cream, half and half, or milk
  • 1 large egg yolk
  • Turbinado sugar, for sprinkling
Instructions:
  • Preheat the oven to 450°F on the lower rack.
  • Prepare the pie dough by dividing it into two equal disks, then refrigerate the disks for at least 1 hour.
  • To roll out the dough, take one disk out of the refrigerator. Sprinkle flour lightly on your countertop. Roll the dough into an 11-inch circle that is approximately 1/8-inch thick. Start rolling from the center going outward, rotating the dough as needed to maintain a circular shape. Add more flour if the dough begins to stick.
  • Transfer dough to pie dish: Roll the dough around the rolling pin for easy lifting, then gently unroll it into the 9-inch pie dish. Press the dough in gently to line the dish smoothly.
  • Prepare the filling: Combine chopped rhubarb with orange zest in a large mixing bowl. In a separate medium-sized bowl, whisk together sugar, tapioca starch, ground nutmeg, and salt. Pour this mixture over the rhubarb and toss to coat using a rubber spatula.
  • Spread filling into bottom crust: Smooth the filling evenly over the crust; it may appear rounded, but will level out while baking.
  • Prepare the lattice top by evenly cutting the second dough disk into strips measuring 1/2 to 3/4 inch wide. Place 4 to 7 strips across the pie, then fold back alternate strips and place a strip of dough perpendicular to them. Repeat the process with remaining strips until the lattice is formed. Trim the edges, fold over, and tuck the top crust under the bottom crust, ensuring the edges are sealed and crimped.
  • Create an egg wash by whisking cream and egg yolk in a small bowl. Use a pastry brush to coat the pie's top crust with the egg wash. Generously sprinkle turbinado sugar over the top.
  • Prepare and bake the pie: Line a rimmed baking sheet with parchment paper or foil to prevent drips. Reuse an old piece of parchment paper if desired. Place the pie on the sheet and bake at 400°F for 15 minutes. Lower the temperature to 350°F and bake for 1 to 1 1/2 hours until the crust is golden and the filling bubbles. If the edges darken too fast, cover with foil or a pie shield. Check for doneness after 1 hour.
  • Cool and Serve: Place the pie on a wire rack to cool completely before slicing and serving.
  • Store the freshly baked pie with a light covering of plastic wrap either at room temperature for up to 2 days or in the refrigerator for up to 4 days. If you enjoyed the recipe, please consider leaving a review below!

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