How to Make an Old-Fashioned Rhubarb Pie

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Rhubarb pie is a classic that never goes out of style. Here’s how to make an old-fashioned rhubarb pie that’s easy and delicious (and perfect for the holidays!). It’s easy, delicious, perfectly sweet and tart filling with a flakey pie crust from scratch you make in a mini food processor.

You will find lots of recipes for strawberry rhubarb pie. However, you have to make the old-fashioned classic only rhubarb pie and I believe you will not even think of adding strawberries to your pie.

What is Rhubarb and Where Do You Find it?

Rhubarb is a vegetable, but it behaves like a fruit. It’s tart, and it’s perfect for pies! You can grow a rhubarb plant in your yard or find fresh stocks in your local vegetable market all summer long. The Stocks can be red or green but both taste the same and can be used in this pie recipe

Rhubarb pie is one of my all-time favorite pies to make during the summer months and into early fall. If you are lucky like we are and have a rhubarb plant in your backyard you will be able to make a summer pie and then one again in the early fall.

When I grew up we had 3 rhubarb plants in our yard and this was a family recipe my mom made all season long. After they are cleaned, the rhubarb stocks can be made into this delicious pie or can be stewed in water and sugar for a rhubarb sauce like apple sauce.

You May Also Be Interested In – 10 Easy Pie Recipes for the Holiday Plus Pie Homemade Crust Recipe

Ingredients for an Old-Fashioned Rhubarb Pie

For the Filling:

• 1 1/2 cups of sugar
• 1/2 cup of cornstarch
• 1 tablespoon lemon juice
• 6 cups of chopped rhubarb

For the Crust:

• 2 1/2 cups of all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup or 2 sticks of butter unsalted
• 6–8 tablespoons of Ice Water

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Equipment needed for Rhubarb Pie

• Silicone Pastry Mat Extra Large
• Pie Plate
• Pie Server
• Large Mixing Bowles

How to Make Old-Fashioned Rhubarb Pie

For the Filling:

1. Chop: fresh rhubarb stocks to make about 6 cups of 1/2 inch sections.
2. Mix: in a large bowl combine rhubarb, sugar, cornstarch, and lemon juice.
3. Fill the pie crust with the rhubarb filling.
4. Cover: the pie with the top layer.
5. Flute: the edge of the pie crust.
6. Cover: the edge of the crust with foil to protect the edge from burning.
7. Bake: 425° F for 50 to 55 minutes
8. Cool: Before serving

For the Pie Crust:

1. Mix: in a food processor add flour, sugar, and salt. Blend for 10 seconds.
2. Cut: the butter into cubes (cut each stick in half length-wise and then in half again length-wise, next cutting in cubes.
3. Pulse: put the butter cubes into the food processor and pulse a second at a time until the flour and butter are crumbly.
4. Add: to a glass measuring cup and add ice cubes and water.
5. Add: 6 to 8 tablespoons to the food processor 2 tablespoons at a time, pulsing until it starts to form a ball.
6. Chill the Dough: Pour out the dough mixture on a floured surface and just mix and form into a ball with as little handling as possible. Divide in half and wrap in plastic wrap and put in the refrigerator for 30 minutes or overnight.
7. Roll Out: When you are ready to make a pie remove it from the refrigerator and as it warms up for a few minutes roll it out on a floured surface with a rolling pin that has been floured. You can use a pie crust rolling mat.
8. Assemble: Place your pie crust circle on the bottom of the pie plate, poke the pie crust in the pan with a fork a few times, and put it in the fridge while you are making the blueberry filling.

Easy Mini Food Processor Pie Crust from Scratch

I have made our family’s traditional pie crust recipe for years. It is one of the best but takes some time and a lot of hand power to work the butter into the flour. It is delicious every time and if you’re a traditionalist I recommend you give this pie crust recipe a try.

I have seen several recipes for pie crust that are made in a food processor. Looks so quick and easy but I do not have a big food processor. I also did not want to buy one as I am sure like you I have limited space. But I do have a mini food processor. I was able to convert a full recipe and adjust it to a smaller food processor.

This recipe will make half of a pie crust recipe. So you will make the bottom crust, wrap it in plastic wrap and put it in the fridge, and then make the top crust and again wrap it in plastic wrap and put int the fridge. If you have a big food processor you can use the full recipe or if you have like I do a mini use the half measurements.

I have my eye on this Ninja Full Size Food Processor I just have to find the space to store it.

• 2 1/2 cups of flour (half= 1 1/4)
• 1 tablespoon sugar (half = 1/2)
• 1 teaspoon salt (half = 1/2 teaspoon)
• 1 cup of butter – 2 sticks (half = 1 stick) very cold even in the freezer for 15 minutes
• 6-8 tablespoons of ice water

How to Make the Pie Crust in a Mini Food Processor

1. In a food processor add flour, sugar, and salt. Blend for 10 seconds.
2. Cut the butter into cubes (cut each stick in half length-wise and then in half again length-wise, next cutting in cubes.
3. Add the butter cubes to the food processor and pulse a second at a time until the flour and butter are crumbly.
4. Take a glass measuring cup and add ice cubes and water. Add 6 to 8 tablespoons to the food processor 2 tablespoons at a time, pulsing until it starts to form a ball.
5. Pour out the dough mixture on a floured surface and just mix and form into a ball with as little handling as possible. Divide in half and wrap in plastic wrap and put in the refrigerator for 30 minutes or overnight.
6. When you are ready to make a pie remove it from the refrigerator and as it warms up for a few minutes roll it out on a floured surface with a rolling pin that has been floured. You can use a pie crust rolling mat.
7. Place your pie crust circle on the bottom of the pie plate, poke the pie crust in the pan with a fork a few times, and put it in the fridge while you are making the blueberry filling.

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