She Strengthens

Rhubarb Pie: A Sweet and Tart Delight

Rhubarb, often mistaken for a fruit, is actually a tart and crunchy vegetable that adds a unique flavor to jams and desserts. When paired with sweet strawberries, it creates a perfect balance of flavors. But what if we told you that you can enjoy rhubarb in all its glory, without the need for strawberries? Our seasonal rhubarb pie recipe is here to change the game!

The Perfect Balance of Flavors

To tone down rhubarb’s natural sourness, we’ve added a hint of sweetness with sugar, orange juice, and orange zest. The result is a no-cook filling that’s simply mixed together and poured into an unbaked pie shell. The traditional lattice top allows the bright pink color of the rhubarb filling to peek through, making it a stunning centerpiece for any spring gathering.

Special Equipment Needed

For this recipe, you’ll need a 9-1/2-inch deep-dish pie plate to hold all the crust and filling. A regular 9-inch pie plate won’t be enough, so make sure to get the right size.

Ingredients and Instructions

Ingredients:

• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 2 teaspoons finely grated orange zest
• 1/8 teaspoon fine salt
• 2 pounds rhubarb, ends trimmed and cut into 1/2-inch pieces
• 2 tablespoons freshly squeezed orange juice
• 2 recipes Flaky Pie Dough, formed into 2 disks
• All-purpose flour, for rolling out the dough
• 2 tablespoons unsalted butter, cut into small pieces
• 2 teaspoons whole milk, half-and-half, or heavy cream

Instructions:

1. Preheat and Prepare: Heat your oven to 400°F and arrange a rack in the middle. Line a baking sheet with aluminum foil and place it on the rack while the oven is heating.
2. Mix the Filling: Whisk together the sugar, cornstarch, zest, and salt in a large bowl. Add the rhubarb and orange juice, and stir until the rhubarb is well coated. Set aside while you roll out the dough.
3. Roll Out the Dough: Roll out the slightly larger disk of dough to about 13 inches in diameter and 1/4 inch thick. Line a 9-1/2-inch deep-dish pie plate with the dough and trim it to leave a 1-inch overhang.
4. Assemble the Pie: Stir the rhubarb filling to reincorporate any accumulated juices. Pour the filling into the prepared pie plate and spread it into an even layer. Scatter the butter pieces over the filling.
5. Create the Lattice Top: Roll out the remaining disk of dough to about 12 inches in diameter and 1/4 inch thick. Cut it into 12 (1-inch-wide) strips. Brush the overhang of the crust in the pie plate with a thin layer of milk, half-and-half, or cream.
6. Weave the Lattice: Begin the vertical part of the lattice by laying 6 dough strips evenly spaced vertically across the filling. Fold every other strip toward you, gently folding it in half back onto itself. Repeat the process for the horizontal part of the lattice.
7. Bake and Cool: Place the pie on the baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F and continue baking until the crust is golden brown and the juices are bubbling, about 1 hour. Remove the pie to a wire rack and cool completely before serving, at least 2 hours.

Serve and Enjoy!

Serve your rhubarb pie plain or with a scoop of Vanilla Bean Ice Cream on top. The combination of sweet and tart flavors will be a hit at any spring gathering!