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How to Make an Old-Fashioned Rhubarb Pie

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. 

  • Total Time: 1 hour 35 minutes
  • Yield: 1 pie 1x

Ingredients

Units Scale

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 Pie Crust (makes 2):

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

Instructions

For the Filling:

  1. Chop: fresh rhubarb stocks to make about 6 cups of 1/2 inch sections.
  2. Mix: in a large bowl the 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

To make 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.
  • Author: Crafting a Family
  • Prep Time: 45 minutes
  • Cook Time: 50
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: How to Make an Old-Fashioned Rhubarb Pie