🥧🌸 Old-Fashioned Rhubarb Pie – Tart, Sweet & Just Like Grandma Used to Make! 🍓✨
Classic rhubarb filling in a flaky, golden crust with the perfect balance of tang and sugar – pure nostalgia!
🛒 Ingredients (US Measuring Cups):
For the Pie:
1 (9-inch) double pie crust (store-bought or homemade)
4 cups chopped fresh rhubarb (about 1/2-inch pieces)
1 1/3 cups granulated sugar
6 tablespoons all-purpose flour
1/4 teaspoon salt
1 tablespoon butter (cut into small pieces)
1 egg (for egg wash, optional)
1 tablespoon milk (for egg wash, optional)
👩🍳 Directions:
Stage 1 – Preheat & Prep
Preheat oven to 425°F (220°C).
Roll out bottom pie crust and place in a 9-inch pie dish. Trim edges if needed.
Stage 2 – Make the Filling
3. In a large bowl, combine chopped rhubarb, sugar, flour, and salt. Toss to coat evenly.
4. Pour filling into the pie crust and dot the top with butter pieces.
Stage 3 – Add the Top Crust
5. Place the second crust over the filling. Trim and crimp the edges to seal.
6. Cut 4–6 small slits in the top crust to vent.
7. Optional: Brush with egg wash (beat egg with milk) for a shiny golden finish.
Stage 4 – Bake
8. Bake for 15 minutes at 425°F, then reduce oven temp to 350°F (175°C) and bake for another 40–45 minutes.
9. Cover the edges with foil if they brown too quickly.
10. Let cool for at least 2 hours before slicing – the filling thickens as it rests.
⏱ Prep Time: 20 mins | Total Time: 1 hr 15 mins (plus cooling)
🔥 Kcal: Approx. 360 kcal per slice
💡 Tips:
Use fresh rhubarb for the best flavor – crisp and deep red stalks work best.
Add a handful of sliced strawberries for a fruity twist!
Serve warm with a scoop of vanilla ice cream for extra indulgence.
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