Description
A delicious rhubarb pie with a flaky crust.
Ingredients
Scale
- 1 double crust Darn Good Whole Wheat Pie Crust (or your favorite pie crust or store-bought crust (enough for 2, 10-inch rounds))
- 5 cups sliced rhubarb (about 1 1/3 pounds; if frozen, do not thaw)
- 3/4 cup (plus 1 teaspoon) granulated sugar, divided
- 5 tablespoons all-purpose flour
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly grated nutmeg (optional)
- 1 tablespoon unsalted butter (cut into small pieces)
- 1 large egg (beaten with 1 teaspoon water for an egg wash)
- 1 tablespoon turbinado or similar coarse sugar
- Whipped cream (optional for serving)
Instructions
- Prepare the pie crust and chill for 1 hour as directed (or up to 2 days). When ready to bake, place a rack in the center of your oven and preheat to 425°F.
- Divide the dough in two, making one half slightly larger than the other. Return the smaller half to the refrigerator.
- On a moderately floured work surface, roll out the larger half into a 12-inch circle. If it’s too stiff from being in the fridge and you’d like to make a lattice, cut it into 1-inch strips. Use the paper to place it in the refrigerator while you prepare the filling.
- In a large bowl, stir together the rhubarb, 3/4 cup granulated sugar, flour, salt, and nutmeg.
- Remove the bottom crust from the freezer. Sprinkle the remaining 1 teaspoon granulated sugar over the bottom. With a large spoon, transfer all of the rhubarb mixture (including any juices if the rhubarb is fresh or dry bits of flour and sugar if it’s frozen) to the plate, spreading it into an even layer.
- Scatter the butter over the top of the rhubarb filling.
- Drape the top crust over the filling or arrange the lattice. Trim the pie crust to 1/2-inch overhang all the way around. Tuck the top crust under the bottom crust. Crimp the edges with your fingers or press along the edges with the tines of a fork. If not using a lattice, with a sharp knife, cut 5 to 6 vents in the top.
- Use a dry brush to brush away any excess flour from the crust, then brush the crust all over with the egg wash.
- Place the pie on a parchment-lined baking sheet and sprinkle with the turbinado sugar. Bake on the center rack at 425°F for 15 minutes, then reduce the temperature to 375°F. Continue baking until the crust is deep golden and you see bits of filling bubbling out of the vents, about 50 to 55 minutes more, rotating the pan 180° halfway through. If your rhubarb was frozen, you might need to extend the baking time by 10 minutes or more.
- If at any point the crust edges get too dark, shield the edges with foil or a pie crust guard.
- Let the pie cool at room temperature completely! (This will take at least 4 hours and is hard but worth it). Slice and enjoy with whipped cream, or nothing at all!
Notes
- Make sure to chill the pie crust thoroughly for the best texture.
- If using fresh rhubarb, avoid thawing if you opted for frozen.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg