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Deep-Dish Rhubarb Pie

4.09 avg. rating (81% score) - 11 votes

Deep-Dish Rhubarb Pie

We love rhubarb not just because it signals spring, but also because its tart flavor and silky texture produce great pies.

How to Make Rhubarb Pie

Total Time: 1 1/2 hours
Hands-On Time: 45 minutes
Yield: 8

Ingredients

  • Double-Crust Pastry Dough
  • 1 cup plus 2 tablespoons granulated sugar, plus extra for garnish
  • 1/3 cup cornstarch
  • 1/4 teaspoon table salt
  • 1 1/4 pound rhubarb stalks, trimmed and cut into 1-inch lengths
  • 2 teaspoons freshly grated orange zest
  • Juice of 1/2 orange
  • 2 tablespoons salted butter, cut into small chunks
  • 2 tablespoons heavy or light cream, for brushing the crust

Instructions

Preheat oven to 400°. Unwrap larger disk of Double-Crust Pastry Dough. On a well-floured counter, roll out dough to a 1/8-inch thickness and transfer to 9-inch deep-dish pie pan. Trim dough 1/2 inch beyond rim of pan and set aside.

Mix sugar, cornstarch, and salt. Add rhubarb, orange zest, and orange juice; toss until well mixed. Turn into pastry shell and dot with butter.

On the same floured counter, roll out remaining dough to 1/8-inch thickness. Transfer to pie, trimming excess dough to line up with bottom crust. Cut several vents in the top crust. Fold the bottom crust up over the top, rolling it to tuck neatly under. Use the handle of a wooden spoon to crimp the edges, pressing it into the dough at an angle every inch or so around the pie. Brush dough with cream and sprinkle with sugar. Bake until crust is golden brown and filling is thick and bubbly, 50 to 60 minutes.

Double-Crust Pastry Dough

Ingredients

  • 2-1/2 cups all-purpose flour, plus extra for work surface
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher or sea salt
  • 18 tablespoons (2-1/4 sticks) chilled unsalted butter, cut into small cubes
  • 6—8 tablespoons ice water

Instructions

In a medium-size bowl, whisk together flour, sugar, and salt until well combined.

Sprinkle butter over flour mixture, and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining.

Sprinkle 6 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add more ice water, a tablespoon at a time.

Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough–don’t overmix!

Gather into a ball; then divide into two pieces, one slightly larger than the other. Press each piece into a disk and wrap in plastic. Refrigerate 30 minutes.
Comments
  • Aimee

    Hi Kathie. Great point! Here’s a handy way to keep track of rhubarb measurements from http://www.rhubarb-central.com/

    Rhubarb Measure Conversions (approximately):
    1 pound of rhubarb = 3 cups chopped rhubarb
    3 cups chopped rhubarb = 2 cups cooked rhubarb
    15 medium stalks of rhubarb = 6 cups chopped rhubarb

    Reply
  • Kathie

    Thanks for all the great looking recipes. We love rhubarb and grow it in our garden. I find one fault with the recipes-personally, I find it much easier to measure with cups instead of stalks of rhubarb. So, I am going back to my family’s tried and true recipe measuring with cups.
    Thanks

    Reply
  • Paula

    Rhubarb pie is often paired with strawberries; for a bright, tangy and delicious change, replace strawberries (if included in recipe) and orange juice, with 8oz. of drained, crushed, pineapple. Layer pineapple over prepared rhubarb before placement of top crust.

    Reply

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