🥧🍓 Old-Fashioned Rhubarb Pie with Buttery Flaky Crust 💕
A timeless dessert bursting with tangy rhubarb and wrapped in sweet, golden, old-school pie goodness!
📝 Ingredients:
For the Filling:
4 cups rhubarb, chopped (fresh or frozen & thawed)
1 1/3 cups granulated sugar
1/4 cup all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp salt
1 tbsp unsalted butter, cut into small cubes
For the Pie Crust:
2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup (2 sticks) cold unsalted butter, cubed
6–8 tbsp ice water
👨🍳 Directions:
🥣 Step 1: Make the Pie Dough
In a large bowl, mix flour, salt, and sugar.
Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
Add ice water, 1 tbsp at a time, mixing until dough holds together.
Divide dough in half, shape into discs, wrap in plastic, and chill for 1 hour.
🥧 Step 2: Prepare the Filling
In a large bowl, toss chopped rhubarb with sugar, flour, cinnamon, and salt. Set aside.
🍽️ Step 3: Assemble the Pie
Preheat oven to 425°F (220°C).
Roll out one dough disc and place it in a 9-inch pie pan.
Fill with rhubarb mixture and dot with butter.
Roll out the second dough disc and place over filling. Seal edges and crimp.
Cut small slits in the top to vent.
🔥 Step 4: Bake the Pie
Bake for 15 minutes at 425°F.
Reduce heat to 350°F (175°C) and bake for 40–45 more minutes, until crust is golden and filling bubbles.
Let cool before slicing to allow filling to set.
⏱️ Prep Time: 25 mins | Chill Time: 1 hour | Cook Time: 60 mins
🔥 Kcal: Approx. 420 per slice
💡 Tips:
Place a baking sheet under the pie to catch drips.
Add a scoop of vanilla ice cream for the ultimate treat.
If using frozen rhubarb, drain well to avoid soggy pie.
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