It’s been years since I’ve had rhubarb pie. I’ve always equated its flavor with early summer, particularly Memorial Day weekend which was usually spent at a family friend’s cottage in the Finger Lakes when I was a kid. The wonderful balance of tart and sweet brings back memories of sitting on a dock near sunset with a paper plate and a big slice of pie, just as the fireflies started to appear over the water.
When temperatures reached into the seventies this weekend I was inspired to make my first rhubarb pie. Rhubarb has only been in season for a few weeks, so every stand that had it in Union Square seemed to be especially crowded with people inspecting each stalk. I grabed enough for three cups worth of pie filling (along with a bunch of asparagus) and headed back to Brooklyn.
Rhubarb Pie
-Double pie crust of your choice (I have been trying a few different recipes lately and had success with this one with two additional teaspoons of sugar)
-3 cups chopped rhubarb
-1 cup sugar
-4 tbs. flour
-1 tsp. cinnamon
-1/2 tbs. unsalted butter
1) Preheat the oven to 450°. Mix flour, sugar, and cinnamon in a small bowl and set aside.
2) Grease a 9″ pie plate with butter and roll out the dough for your bottom crust. I’ve found it easiest to roll the dough between a piece of folded wax paper with a sprinkling of flour on either side. It makes for easy clean-up and seems to stick less.
3) Carefully place the dough in the pie plate, taking care not to stretch it. Trim the edges and then use a fork to prick the surface of the dough.
4) Use 1/3 cup of the sugar, flour, and cinnamon mixture to create a layer on the bottom of the pie. Next, pour in the chopped rhubarb and create an even layer. Top with the remaining sugar mixture and do not stir. Chop the 1/2 tbs. of unsalted butter into small cubes and distribute evenly on top of the filling.
6) Roll out the top crust and place on top of the pie. Cut away the excess dough and crimp the edges using your fingers or a fork to seal with the bottom crust. Cut slits in the top of the crust to allow for steam to escape. (I should have made the slits a bit wider in mine, but here’s a photo nonetheless)
7) Bake at 450° for 15 minutes, then reduce heat to 350° for 40-45 minutes. Cool and serve. The warmer the pie is, the more syrupy it will be.
My fav pie crust recipe:
http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html
I use all butter instead of half butter half shortening. I also use salted butter and only a pinch of salt instead on the teaspoon.
Your pie looks so yummy. I’m going to have to give it a try when I am back to a country that has rhubarb!