🥧🍓 Old-Fashioned Rhubarb Pie – Sweet-Tart, Buttery & Baked with Love! 💕✨
A nostalgic slice of heaven featuring tender rhubarb in a golden, flaky crust – just like Grandma made!
📝 Ingredients (Serves 8):
1 double pie crust (homemade or store-bought)
4 cups chopped fresh rhubarb (½-inch pieces)
1 ⅓ cups granulated sugar
6 tbsp all-purpose flour
¼ tsp salt
1 tbsp unsalted butter, cut into small cubes
1 egg (for egg wash)
1 tbsp milk (for egg wash)
Optional: 1 tbsp coarse sugar for sprinkling on top
🍳 Directions:
🥧 Step 1: Prep the Pie Dough
Preheat oven to 400°F (200°C).
Roll out the bottom crust and fit it into a 9-inch pie dish. Trim edges slightly if needed.
🍓 Step 2: Make the Filling
In a large bowl, toss rhubarb with sugar, flour, and salt until evenly coated.
Pour the mixture into the prepared pie crust.
Dot the top with small cubes of butter.
🔄 Step 3: Add the Top Crust
Roll out the top crust and place it over the filling.
Trim, fold, and crimp the edges to seal. Cut a few slits in the top to vent.
Mix egg and milk to create an egg wash. Brush the top crust and sprinkle with coarse sugar if desired.
🔥 Step 4: Bake the Pie
Bake at 400°F for 20 minutes.
Reduce oven temperature to 350°F and continue baking for 30–35 minutes, or until crust is golden and filling is bubbly.
If edges brown too quickly, cover them with foil or a pie shield.
🧊 Step 5: Cool & Serve
Let pie cool completely to allow filling to set (at least 2 hours).
Serve as-is or with a scoop of vanilla ice cream!
⏱️ Prep Time: 20 mins | Cook Time: 55 mins | Total Time: 1 hr 15 mins
🔥 Kcal: Approx. 370 per slice
💡 Tips:
Frozen rhubarb works too – thaw and drain before using.
Add a handful of strawberries for a sweet twist.
Use a lattice crust for a charming, rustic finish.
Pie keeps well refrigerated for 3–4 days.
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