Classic Rhubarb Pie
Nothing says summertime like a Classic Rhubarb Pie! For generations, gardeners have turned stalks of rhubarb, often called the pie plant, into sweet-tart pies that celebrate the summery season. If you grew up with rhubarb in the backyard, this pie will feel like coming home.
This old-fashioned rhubarb pie keeps things simple, there’s nothing new or exciting here, just a classic pie that takes you home to Grandma’s house. Fresh rhubarb is mixed with sugar, flour, and an optional touch of orange peel before being tucked into a flaky double crust. The filling bakes up sweet, tart, and full of bright rhubarb flavor.
The Pie Plant
Rhubarb earned the nickname “pie plant” because pie is one of the most popular ways to use it. Long before rhubarb cakes, bars, and curds became common, home cooks were turning their backyard harvest into pies. The name stuck, and many gardeners still refer to rhubarb as the pie plant today.
Rhubarb grows well in a lot of places, it’s a prolific producer and you can put up a whole freezer shelf of frozen rhubarb without out a lot of extra work on your part. Imagine having rhubarb crisps all winter long, what a surprise on the Thanksgiving table! I’ve got a great post on just about everything you need to know about rhubarb if you’re interested.
Ingredients For A Classic Rhubarb Pie
This pie uses just a few ingredients, which lets the rhubarb flavor shine. Fresh rhubarb is the star of the show and it’s highlighted by a little tang of orange zest. I used dried zest because that’s what I had on hand, you can use fresh, and you can absolutely leave it out of the pie altogether.
- Rhubarb
- All-purpose flour
- Sugar
- Salt
- Dried orange peel or fresh orange zest (optional)
- Butter
- Double pie crust, use my recipe or use a package of premade pie dough
- Egg
- Water
Also need these tools:
- a 9 inch pie pan, not deep dish, this is not a deep dish kind of pie
- a sharp paring knife
- a rolling pin if you have made homemade pie crust
- pastry brush for the egg wash
You can use a store bought pie crust or my pie crust recipe, it’s an all-butter crust and it’s what I used to make this pie. It’s one I’ve counted on for years and it hardly ever fails me. If pies in general scare you try a rustic galette like this strawberry and rhubarb galette.
But if you’re more comfortable with a store bought pie crust that’s fine too. For best results sprinkle a little flour in the bottom of the pie pan, it helps the pie crust remove easily once it’s fully baked. And if your pie leaks into the pan it can help mop up the liquid.
Why Are Rhubarb Pies Runny??
I get it, rhubarb pies can be runny and nothing ruins ANY pie quicker than the filling pouring out in a puddle when you cut into it. Ok a soggy bottom pie can also ruin your pie experience. But runny pies are the worst!
Here are a couple of reasons why pies are runny and how to solve them.
- Not enough thickener. I think this pie just about has it right, 4 cups of rhubarb to 6 TBSP all-purpose flour. If you cut it back you may have a filling that pours right out.
- Too much rhubarb. Don’t be tempted to add more, you’ll throw off the rhubarb to flour ratio.
- You didn’t cool it long enough. Warm pies are often not set pies. Now you can argue that nothing is better tasting than a warm pie with ice cream and I would agree with you on that point. BUT it may be a warm and runny pie with melty ice cream and honestly I am down for that.
- It rained the day before you picked rhubarb. Rhubarb can suck up extra water when it rains and becomee extra juicy. Just keep that in mind if you follow the recipe to a T and it’s still a bit runny.
- You didn’t cut steam vents in the top of the pie. Steam vents let moisture escape and that will definitely help keep your pie from being runny.
Got Leftovers?
After cooling and serving cover leftover pie and store it at room temperature for up to two days. For longer storage, refrigerate it for up to five days. A quick warm-up in the oven can help crisp the crust again before serving.
Classic Rhubarb Pie
Ingredients
- 2 pie crusts for a double crust pie
- 4 cups rhubarb cut into 1/2 to 3/4 inch pieces
- 6 TBSP all purpose flour
- 1 1/4 cups granulated sugar
- 1/2 tsp salt
- 1/2 tsp dried orange peel or 1 1/2 tsp fresh orange zest optional
- 1 tbsp butter cut into small pieces
- 1 large egg
- Splash water for egg wash
Instructions
- Preheat the oven to 450°F
- Lightly flour the bottom of a 9 inch pie pan
- Roll out one pie crust if needed
- Place it into the pie pan and press into place
- Trim the edges to about 1/2 inch beyond the rim of the pie pan
- Refrigerate while preparing the filling
- In a large bowl, combine rhubarb, flour, sugar, salt, and orange peel if using
- Stir until evenly coated
- Pour the filling into the chilled pie crust
- Evenly distribute any remaining sugar mixture over the rhubarb
- Dot the filling with butter
- Roll out the second pie crust if needed
- Place it over the filling
- Use a little water around the edge to seal the crusts together
- Trim excess dough to match the bottom crust
- Crimp or pinch the edges to seal
- Whisk the egg with a splash of water
- Brush over the top crust
- Cut several small slits in the top crust for venting
- Bake for 15 minutes at 450°F
- Reduce the oven temperature to 350°F
- Bake for another 25 to 30 minutes until golden brown and bubbling
- Cool before slicing and serving
Video
Notes
- The pie is done when the filling is bubbling through the vents and the crust is golden brown
- Allow the pie to cool before slicing so the filling can set properly
- Fresh orange zest adds a subtle citrus flavor but can be omitted if preferred
