Rhubarb Pie

Rhubarb Pie

Make Rhubarb Pie with a flaky whole-wheat crust and glossy, tart rhubarb filling for a bright spring dessert.

Prep Time60 minutes
Cook Time70 minutes
Total Time130 minutes
Yield8

Ingredients

Instructions

Step 1: Chill and prepare the pie dough

Begin by preparing your double-crust whole wheat pie dough as directed and chill it for at least an hour (or up to 2 days). When you’re ready to bake, preheat the oven to 425°F and place a rack in the center. Divide the dough into two pieces, making one slightly larger than the other. Return the smaller piece to the refrigerator while you roll the larger piece. Work confidently but quickly — cold dough handles best and patches easily if it tears.

Step 2: Roll and fit the bottom crust

On a lightly floured surface or a sheet of parchment, roll the larger dough piece into a roughly 12-inch circle, working from the center outward and rotating the dough for an even round. Fold it gently over the rolling pin and transfer it into a regular 9-inch pie plate (not deep dish). Ease the dough into the plate without stretching, trim if necessary, and then pop the fitted bottom crust into the freezer to firm up while you roll the top.

Step 3: Roll the top crust and cut strips for a lattice (optional)

Roll the smaller dough portion into an 11-inch circle on parchment. If you want a lattice, cut it into roughly 1-inch strips and use the parchment to move them to the refrigerator while you finish the filling. If you prefer a full top crust, leave the circle whole and keep it chilled. Keeping either top option cold preserves flakiness.

Step 4: Mix the rhubarb filling

In a large mixing bowl, combine 5 cups sliced rhubarb with 3/4 cup granulated sugar, 5 tablespoons all-purpose flour, 1/8 teaspoon kosher salt and the optional 1/8 teaspoon freshly grated nutmeg. Stir until the pieces are evenly coated and the mixture looks somewhat glossy from the sugar drawing out juices. If using frozen rhubarb, mix from frozen — no thawing.

Step 5: Assemble the pie — bottom crust, filling, and top

Remove the chilled bottom crust from the freezer and sprinkle the remaining teaspoon of granulated sugar over the bottom surface. Spoon the rhubarb filling into the crust, spreading it into an even layer and allowing any juices or floury bits to come along. Scatter the tablespoon of small butter pieces over the top. Drape the top crust or arrange the lattice strips, trim to a 1/2-inch overhang, then tuck and crimp the edges. If using a whole top, cut 5–6 vents. Brush away excess flour with a dry brush.


Step 6: Egg wash, sugar, and prepare to bake

Brush the entire top crust with the beaten egg wash (egg beaten with 1 teaspoon water) using a pastry brush, then place the pie on a parchment-lined baking sheet and sprinkle the rim of the crust with the turbinado sugar for a sparkly crunch. Keep any tools nearby (rolling pin, pastry brush, and a small bowl with leftover egg wash) so the scene feels active but tidy.

Step 7: Bake until golden and bubbling

Bake the pie on the center rack at 425°F for 15 minutes, then reduce the oven to 375°F and continue baking until the crust is deep golden and you see filling bubbling through vents, about 50–55 minutes more (longer if rhubarb was frozen). Rotate the pan halfway through if needed and shield the edges with foil if they are browning too quickly. Remove and let the pie cool fully on the counter.

Step 8: Cool, slice, and serve

Patience here is rewarded: let the pie cool completely (at least 4 hours) so the filling sets for clean slices. Serve a slice on a speckled ceramic plate with a generous dollop of whipped cream if desired, a small fork at the side, and a couple of thin rhubarb ribbons nearby for color. Enjoy the contrast of flaky, golden crust and jewel-toned, glossy rhubarb filling.


Notes