Best 6 Old Fashioned Rhubarb Pie Recipes

RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F.
• Add bottom crust to pie plate.
• In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
• Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to help keep it from getting soggy. Pour rhubarb mixture into pie pan.
• Cut butter into small pieces and dot over the top of the rhubarb filling.
• Roll out second pie crust and place on top. Trim, seal and flute edges and cut a few slits (a small X) on top to allow air to escape.
• Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
• Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.

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Steps:

• 1 FOR THE CRUST: Preheat oven to 425ºF. 2 Whisk flour and salt in large mixing bowl to blend. Add butter and rub in with fingertips or pastry blender until mixture resembles coarse meal. Drizzle ice water over mixture a little at a time; mix in with fork or fingertips until dough just comes together. Gather into ball; divide into 2 equal pieces. Wrap each piece in plastic and refrigerate 15 minutes. 3 Roll out one dough piece on lightly floured work surface to 12-inch round, about 1/4-inch thick. Transfer dough to 9-inch-diameter glass or ceramic pie dish. Trim any overhang with a knife. 4 FOR THE FILLING: Whisk flour, sugar and salt in large bowl to blend. 5 Spoon rhubarb mixture into prepared crust. Dot mixture with butter. 6 Roll out second dough disk on lightly floured surface to 12-inch round. Using scalloped pastry cutter, cut into 24 half-inch wide strips. Arrange dough strips across top of filling forming lattice and weaving strips if desired. Trim dough strips even with overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges decoratively. 7 Bake at 425ºF for 10 minutes; reduce heat to 350ºF. Bake until crust is golden, rhubarb is tender and juice bubbles, about 40 minutes. Cool on wire rack 15 minutes before serving.

RHUBARB AND STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

FRESH RHUBARB PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
• Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

DOUBLE-CRUST RHUBARB PIE

Steps:

• Preheat oven to 400°. In a large bowl, combine sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. , 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 until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

CLASSIC RHUBARB PIE

Steps:

• Preheat oven to 450 degrees.
• Cut rhubarb stalks into bit-size pieces.
• In a large mixing bowl, combine sugar, flour, butter and eggs; mix well.
• Add rhubarb and stir well.
• Turn into a prepared pie crust and top with the second crust; seal and cut slits to vent steam.
• Optional: Brush the top crust with another beaten egg (may be thinned with water) and then sprinkle regular sugar generously over the top.
• Put in 450 degree oven for 10 minutes, then turn down to 350 degrees.
• Bake 30 minutes. I generally need to add another 15-20 minutes to the baking time; the crust will be a deep golden brown.