It seems spring has finally sprung, which is a good thing considering it’s May. But I’m not going to dwell on the fact that the first truly nice day of the year was this past weekend. Instead, I’ve decided to focus on the birds singing their glorious song. That chirping never fails to make me smile. The return of the Robins and bright Yellow Finches. I’m hoping to see some baby birds hopping around next to their moms and baby ducks waddling through the yard single file.
I’m thinking about the glorious daffodils in bloom, hopefully soon to be followed by tulips. The trees are filled with buds and the grass turned green seemingly overnight. I can see the pink in the magnolia buds peeking out. I so can’t wait until it blooms. Before long, it will be time to fill the yard with annuals and plant the morning glories. Oh, I hope summer never ends.
I’m relishing in not having the heat on. Oh, how I hate the heat. It’s so nice to have the windows open and let fresh air in. I’m also really looking forward to turning the air on, the cool comforting me without fail.
There’s wearing sandals and not covering my pretty dresses with the winter coat I truly hope to never see again. The warmth of the sunshine. The longer days and fresh produce. I don’t want to waste a moment.
I know it sounds crazy, but in the past few days that the weather has improved, I feel so much better physically and mentally. So much better. I’m gonna try my hardest to not think about the fact that spring and summer can’t be here forever but will rather be over in the blink of an eye. Instead, I’ll enjoy them while they are here.
When I think of spring, I also think of rhubarb. I love rhubarb so much and the best thing I’ve ever made with it is this Rhubarb Pie. I made it a few years ago before I entered the food blogging world. I wanted to share it with you last year, but could never find good rhubarb. So last week, I bought spectacular rhubarb and made this pie to share with you all. It was even better than I remembered. The crust as flaky as ever, complementing the soft, slightly tart rhubarb perfectly. I love this pie because it’s not too sweet, has a great mix of textures, and the juices gel perfectly. So go make this pie and then sit outside to enjoy a slice and the weather.
Rhubarb Pie
- Total Time: 1 hour 55 minutes
- Yield: 8 slices 1x
Ingredients
- Crust
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 1 ½ sticks unsalted butter, cold and cubed
- ½ cup vegetable shortening
- 5–7 tablespoons cold water
- Filling
- 8 cups rhubarb, sliced into ½ inch thick pieces
- 1 ½ cups granulated sugar
- ½ cup cornstarch
- Zest of 1 orange
- Juice of ½ an orange
- 2 tablespoons unsalted butter, cold and cubed
- 2 tablespoons milk (I used almond)
- 3 tablespoons demerara sugar
Instructions
- Make the crust. In the bowl of a food processor, combine flour, sugar, and salt. Pulse to combine. Add shortening and butter. Pulse until the mixture resembles coarse meal. Add 4 tablespoons of water and pulse to combine. Add more water as needed, until the dough comes together when pressed. It should not be overly moist. Dump the dough onto plastic, wrap it up, forming it into a disc. Refrigerate it for at least 1 hour and up to overnight.
- After the dough has chilled, divide it into 2 equal pieces. On a lightly floured surface, roll half of the crust so it is large enough to fir your pie pan. Press it into the pan. Roll the other half so it is large enough to cover the pie after being filled. Fold that half gently into quarters and place inside the pie pan. Put the pan with both crusts back in the refrigerator while you make the filling.
- Preheat oven to 400 degrees F. Make the filling. In a large bowl, combine rhubarb, sugar, cornstarch, and orange juice and zest. Stir until all of the ingredients are well combined.
- Spoon the rhubarb into the pie shell. Try not to get too much of the juice. Scatter the butter over the top and spoon one spoonful of juice over the top if there is a lot left. DO NOT add all of the juice or your pie will be soupy. Place the top half of the crust over the fruit and press the top and bottom crust together firmly, creating a seal. Flute the edges if you would like. Brush with milk and sprinkle with demerara sugar. Bake for 15 minutes on a foil lined baking sheet to catch any bubbling juices. Without opening the oven, reduce the temperature to 375 and continue baking for about 1 hour more, rotating halfway through if necessary, until the crust is golden brown and the juices are bubbling vigorously. Cool completely in pan. Pie may be stored at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag. Thaw in a 350 degree F oven for about 30 minutes.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
The pie was great. The crust was nice lite & flaky. The filling had a nice texture with a sweet & tart combination in taste. I have to admit that I didn’t share my servings with others.
5 stars
★★★★★
I’m so glad you liked it, Eric!
The pie crust looks so flaky and perfect, I’m amazed. Anyway, I’m still trying to find rhubarb around here! And yes, I also hope that Summer never ends! 😀
I adore rhubarb!! This sounds delicious 🙂
I’m having serious rhubarb envy this year. It doesn’t grow well here, and the grocery stores haven’t been able to supply either. I wish I could make a pie like this one!
Rhubarb pie I could have continuously 🙂 with or without ice cream..
I haven’t had rhubarb pie for years. This one looks perfect!
My lands…is it the Rhubarb “vibe” giving you such superlative powers with your photography perfection?…This equals or surpasses your images of your Rhubarb Crumb Cake….NEVER have I seen crust or a slice of pie so beautifully photographed….really.
Now that the Crumb Cake is ancient history in our household…this is the next chapter for Weekend Dessert-Action.
The crust looks supremely flakey and, well…perfection. Could I possibly use the refrigerated “clean”…white…pure baking lard one finds here in France instead of the margarine with similar results?….I do not really like using margarine in general….but I will make an exception if the end-product is as spectacular as yours. I wish to do justice to this epitomy of what Rhubarb Pie should be….Much admiration…bravo.
Thank you so much for your kind words, Donna! I really appreciate it. I have always wanted to try making pie crust with lard as I have heard it makes the best pie crust, however, I have never tried it. I think it would turn out great, but I cannot say for sure. Perhaps shortening and lard behave in much the same way? I only know that I am never happy with all butter crusts. Please let me know what you decide to try and how it turns out!
Agree 100% with you with regards to all-butter crusts…the “Flake Factor” is never supremely achieved…as YOUR version so obviously is…I’m going to give this a “shot” with the clarified “packaged-like-butter” rectangle of lard I see in the supermarché here in France…One cannot really find shortening here…so I will report back to you to reveal the results…Thank you again for sharing your love of rhubarb with this wonderful recipe.
Oops!!!…I meant to say SHORTENING instead of MARGARINE….in the above comment!….Do you think clarified baking lard would mimic the “flake factor” in your exquisite recipe?….Again…Merci bien!!!
The pie was Great…crust was flakey and the filling was fantastic. This is one would compete with my grandmothers …and thats saying alot!
Wow! Thanks for the kind words, Rick!
This is one scrumptious looking pie. And I’m a sucker for crust!
This is seriously the best crust ever – I almost always use the recipe.
Rhubarb is another ingredient that I can’t get in Greece. I’ve never tried it, but reading all these recipes I’m sure I will love it. Your pie look very tasty with lovely crisp and flaky crust. I wish I could try it!
This is one of the best pies I have ever eaten. The crust is so flaky and the rhubarb is tart and refreshing. Heaven in your mouth. When I was a kid we grew rhubarb in our yard. I remember my Mom would chop it, put it in a pan with sugar and simmer it until it was soft and gooey.. It was wonderful. Love the nice weather. We have waited a long time this year for it.
★★★★★
Love your pie plate and I love that sky high crust! I don’t even love crust, but I have a feeling, I’d love to nibble on yours! When I was growing up in rural MN, we had neighbors with rhubarb and it just multiplied! I would love to go back in time and be able to have the rhubarb and make this. In San Diego, I don’t see much rhubarb. More like avocados and meyer lemons 🙂
I love my pie plate too. It is so pretty and cleans up like a dream. I’ve made cakes in it even. It’s Emile Henry. I never liked crust, like ate the filling out of the crust hated it, but since I’ve used this recipe I’m in love. I am always tempted to eat the crust off the whole pie. I’d happily trade rhubarb for avocados, lemons, and CA sunshine! thanks, Averie 🙂
The crust alone looks to die for Laura! I love rhubarb pie!
Rhubarb pie ooh that’s a gorgeous recipe kinda similar to the one I use. Hey Laura when ya bake it again try it with some cherries gives the rhubarb a awesome new flavor………………. however this recipe is just as fab-tastic… 🙂 Oh yeah serve with some custard and cream or vanilla ice cream…….. 😉
★★★★★
Thanks so much! I will definitely try it with cherries – sounds great!
WOW! This was great.
I just picked the first rhubarb from our garden…wish I had enough for your pie!! I adore rhubarb pie…and now I’ll be craving it all day 😉
I’m always on the lookout for new rhubarb recipes (mine always becomes delicious but boring crumble). This looks good, thanks!
Thanks, and thanks for visiting!
I love baking with rhubarb but I’m still yet to use it in a pie, must get round to it soon. The results look delicious!
Pie is my favorite think to make with rhubarb! I hope you give it a try, Lucy!
The pie looks stunning! I’ve never baked with rhubarb, can you believe this? But I want to, especially after seeing your photos!
Oh, you have to try baking with rhubarb! This pie is one of my favorite things to eat!
Mmmmm Pie. The pie looks amazing. I usually do a pie with apples and rhubarb. Rhubarb crumble is also fantastic and easy if you can’t do shortcrust pastry. How do you manage to eat all those goodies and stay so slim?
Rhubarb pairs so well with so many fruits, but I really love it on its own. I stay slim with portion control, mostly healthy eating, and lots of exercise!
Gorgeous! I LOVE rhubarb! 🙂 Visiting from Share Your Sweets. 🙂
Thanks for visiting, Sara! I love rhubarb too!