Fresh rhubarb pie, made with homemade butter pie crusts and fresh bright red rhubarb, is the best sweet and tart summer dessert!
Keyword rhubarb pie
Prep Time 40minutes
Cook Time 1hour
dough chill time 1hour
Total Time 1hour40minutes
2cupsall purpose flourplus more for rolling
1cup unsalted butter2 sticks, chilled
½teaspoon kosher salt
1 ⅓cupgranulated sugar
½cupall purpose flour
4cupsrhubarbstalks only, cut into half inch pieces
To make the crusts:
Use a food processor, pastry blender, or cheese grater to create pea sized chunks of very cold butter and mix with flour and salt. Once butter is fully coated, add ice water 1 tablespoon at a time just until the dough comes together.
Form into two disks and wrap tightly with plastic wrap. Allow to chill and rest in refrigerator for at least an hour.
Roll out each disk on floured surface. Place bottom pie crust in a 9" pie pan with edges hanging over the side.
To assemble the pie:
Preheat oven to 450 degrees F.
Chop rhubarb stalks into ½ inch pieces. Do not use leaves.
Combine sugar and flour in small bowl. Add about a quarter of this mixture to the pie crust that's lining your pie dish. Add fresh rhubarb. Cover with remaining sugar and flour mixture, but do not mix. The goal is to have sugar below and above the rhubarb to form a sugar barrier between the rhubarb and the crust.
Top with remaining crust and seal the edges and trim as necessary.
Add about a tablespoon of water to the beaten egg and use a pastry brush to coat the entire top of the pie. Add decorating sugar to egg while it's still wet. Use aluminum foil or a pie shield to wrap around the outer crust to keep it from getting too brown.
Set pie in lowest rack of preheated oven. Bake for 15 minutes. Remove foil or pie shield (if using), reduce oven temperature to 350 degrees F, and continue baking for about 45 minutes.