Fresh Rhubarb Pie

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Ingredients:

For the pie crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water

For the filling:

  • 4 cups fresh rhubarb, chopped into 1-inch pieces
  • 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • Granulated sugar, for sprinkling

Instructions:

  1. To make the pie crust, in a large mixing bowl, whisk together the flour and salt. Add the chilled butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  2. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork, until the dough just begins to hold together. Be careful not to add too much water. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of dough into a circle large enough to line a 9-inch pie dish. Transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and sides. Trim any excess dough from the edges.
  4. In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss until the rhubarb is evenly coated.
  5. Pour the rhubarb filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter.
  6. Roll out the second disk of dough into a circle large enough to cover the top of the pie. Carefully place the rolled-out dough over the filling. Trim any excess dough from the edges, then crimp the edges of the crust to seal.
  7. Cut slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg, then sprinkle with granulated sugar.
  8. Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350°F (175°C), and continue baking for an additional 45 to 50 minutes, or until the crust is golden brown and the filling is bubbly.
  9. Remove the pie from the oven and let it cool on a wire rack before serving.
  10. Serve slices of Fresh Rhubarb Pie on its own or with a scoop of vanilla ice cream for a delicious treat!
  11. Enjoy the sweet-tart flavor of fresh rhubarb in this classic homemade pie. It’s perfect for spring and summer gatherings or any time you’re craving a taste of nostalgia.

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