Fresh Rhubarb Pie

Experience the perfect balance of tangy and sweet with this classic Fresh Rhubarb Pie, a homemade delight that celebrates the vibrant flavors of spring. Featuring a buttery, flaky double crust made from scratch and a luscious filling of diced fresh rhubarb, sugar, and a hint of cinnamon, this pie is both timeless and irresistible. The natural tartness of rhubarb is beautifully complemented by the golden, egg-washed crust, creating a show-stopping dessert that's as gorgeous as it is delicious. With simple, wholesome ingredients and step-by-step instructions, this recipe is perfect for weekend baking or as a stunning centerpiece for any gathering. Serve it slightly warm or fully cooled, perhaps with a scoop of vanilla ice cream, and savor every bite of this quintessential seasonal treat.

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 0.5 teaspoons Salt
• 1 cups Unsalted butter (cold, cubed)
• 6 tablespoons Ice water
• 4 cups Fresh rhubarb (trimmed, diced)
• 1.5 cups Granulated sugar
• 0.25 cups Cornstarch
• 0.25 teaspoons Salt
• 0.25 teaspoons Ground cinnamon
• 1 large Egg
• 1 tablespoons Milk

Directions

Step 1

In a large mixing bowl, whisk together the flour and salt for the crust.

Step 2

Cut the cold butter into the flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs.

Step 3

Gradually add the ice water one tablespoon at a time, mixing just until the dough comes together.

Step 4

Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Step 5

Preheat your oven to 425°F (220°C).

Step 6

In another mixing bowl, combine the diced rhubarb, sugar, cornstarch, salt, and cinnamon. Toss well to coat evenly and set aside.

Step 7

On a lightly floured surface, roll out one of the dough discs into a 12-inch round. Fit it into a 9-inch pie dish, pressing gently to line the bottom and sides.

Step 8

Fill the pie crust with the rhubarb mixture, spreading it out evenly.

Step 9

Roll out the second dough disc into a 12-inch round and place it over the filling. Trim any overhang, fold the edges under, and crimp to seal the crust.

Step 10

Cut several small slits in the top crust to allow steam to escape.

Step 11

In a small bowl, whisk together the egg and milk to make an egg wash. Brush the top crust with the egg wash for a golden finish.

Step 12

Place the pie on a baking sheet and bake in the preheated oven for 15 minutes.

Step 13

Reduce the oven temperature to 375°F (190°C) and bake for an additional 35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 14

Remove the pie from the oven and let it cool completely on a wire rack before serving.

Nutrition Facts

Serving size	1618.6 grams (1618.6g)

Amount per serving	% Daily Value*
Calories	4230

Total Fat 204.20g	262%
Saturated Fat 124.80g	624%
Polyunsaturated Fat 2.00g
Cholesterol 738mg	246%
Sodium 1949mg	85%
Total Carbohydrate 572.70g	208%
Dietary Fiber 19.40g	69%
Total Sugars 308.30g
Protein 45.60g	91%

Vitamin D 60IU	301%
Calcium 658mg	51%
Iron 16mg	91%
Potassium 2197mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 4.2%

Carbs: 53.1%