|Nutritional Guidelines (per serving)|
This classic rhubarb pie is all rhubarb. No strawberries, no spices -just fresh, tart, sweetened rhubarb. This rhubarb pie will remind you of your grandmother's.
The filling for this fabulous pie is surprisingly simple, with only three main ingredients and a small amount of butter. The crust is easy as well, and the food processor makes preparation a breeze. If you don't have the time or desire to make a homemade crust, feel free to use refrigerated pie pastry sheets. Either way, the results will be amazing.
- For the Crust:
- 2 2/3 cups flour (12 ounces)
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 12 tablespoons butter (chilled)
- 4 tablespoons vegetable shortening (chilled)
- 8 tablespoons ice water (or as needed)
- For the Rhubarb Filling:
- 1 1/4 pounds rhubarb (about 5 cups sliced)
- 1 1/3 cups granulated sugar
- 6 tablespoons all-purpose flour
- Pinch salt
- 1 tablespoon butter (cold)
- For the Egg Wash:
- 1 large egg
- 2 tablespoons water
In the bowl of a food processor, combine the 2 2/3 cups of flour, 2 tablespoons of granulated sugar, and 3/4 teaspoon of salt. Pulse to combine.
Cut the 12 tablespoons of chilled butter and the 4 tablespoons of shortening into small cubes.
Scatter the butter and shortening pieces over the flour mixture. Pulse about 8 to 10 times, or until the mixture resembles coarse meal, and there are some pea-size pieces of butter.
Add 6 tablespoons of ice water to the flour mixture and pulse, adding more water, a teaspoon or two at a time, until the dough is crumbly and begins to clump together. Do not overprocess or the crust will be tough.
Squeeze or knead the dough one to three times, or just enough to hold together. Divide it into two parts -about 12 1/2 ounces each- and flatten them into disks. Wrap in plastic and refrigerate for at least 30 minutes, or until well chilled.
Remove one disk of dough from the refrigerator and roll it out into a 12-inch circle (about 2 inches larger in diameter than the pie plate).
Fit the dough into the plate and trim the overhang, leaving about 1 inch. Place it in the refrigerator while you prepare the filling.
Slice the rhubarb into 1/2-inch pieces; toss them into a large bowl and set aside.
In another bowl, combine the 1 1/3 cups of sugar with the 6 tablespoons of flour and a pinch of salt.
Spread about 1/4 cup of the sugar and flour mixture over the bottom of the pie crust. Add the remaining sugar and flour mixture to the rhubarb and toss to coat. Pour the rhubarb-sugar mixture into the pie crust. Cut the 1 tablespoon of chilled butter into small pieces and scatter it over the rhubarb.
Heat the oven to 350 F.
Remove the second disk of dough from the refrigerator. On a floured surface, roll the dough out into a 12-inch circle. Place the dough over the filling. Trim the excess from the top crust and crimp, sealing the top and bottom crusts together. Flute as desired. With a sharp knife, cut several slits -also known as vents- in the top of the crust. Alternatively, cut the top crust into strips and weave a lattice crust over the pie.
In a small bowl or cup, combine the egg and water; whisk to blend. Brush the top crust of the pie lightly with the egg mixture, avoiding the crust edge. Sprinkle with sparkling or large-grain decorating sugar, if desired.
Place a pie shield or foil ring over the edge of the pie and bake at 400 F for 20 minutes. Remove the shield and reduce the oven temperature to 350 F. Bake for about 30 minutes longer, or until the crust is golden brown and the juices are bubbling.
If you are making a lattice crust, chilling the pastry strips will make them firmer and easier to arrange on the crust. Roll the dough out on parchment paper and cut out the strips. Slide the parchment paper with dough strips onto a baking sheet and refrigerate for about 10 minutes, or until chilled but still flexible.
Put the pieces of butter and shortening in the freezer for 10 to 15 minutes before you begin making the crust.