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There’s no better way to welcome spring than with ruby-red stalks of rhubarb. Here it’s sliced, sweetened, and poured between two buttery pastry crusts.

This buttery homemade crust and tangy-sweet filling makes Aunt Mable’s Rhubarb Pie absolutely delicious!

Aunt Mable's Rhubarb Pie

This pie is fairly sweet, but also quite tangy. It is best served warm with a scoop of vanilla ice cream.
Prep Time45 mins
Cook Time1 hr
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: Rhubarb
Servings: 8 People


Pie Filling

  • 5 cups Rhubarb Stalks
  • cups sugar
  • ¼ cup Cornstarch
  • ½ tsp Salt

Pie Crust

  • 2 1/2 cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon sugar optional
  • 1 cup Butter
  • 1/3 cup Water


Pie Filling

  • Clean and trim the rhubarb stalks.
  • Cut the stalks into ½ inch sections.
  • Add sugar, cornstarch or tapioca, and salt.
  • Stir until rhubarb is evenly coated with dry ingredients.

Pie Crust

  • Whisk flour, salt and sugar together in a deep bowl.
  • Cut the butter into small pieces and add to the flour mixture.
  • Using a pastry blender or two butter knives, cut the butter into the flour until the butter is in small pea-sized pieces.
  • Add cold water; cut the water into the flour-butter mixture with the edge of a rubber spatula until it is evenly moistened and will hold together when pressed.
  • Form the dough into a ball with your hands, kneading in any loose flour. This should be done as quickly as possible to avoid melting the butter in the dough.
  • Chill the dough for 10-20 minutes.
  • Cut the dough evenly in half.
  • On a lightly floured board, roll each half out until it will cover a 9 inch pie dish, with about 3/4" inch overhang.

Build the Pie

  • Lay the bottom crust in the pie dish, ensuring that there are no gaps between the crust and the bottom of the dish.
  • Fill the crust with the pie filling.
  • Place the top crust on top, leaving equal overhang on all sides.
  • Cut the overhang to about 3/4" inch all around the pie.
  • Working around the pie, hold the bottom and top crust overhangs together and tuck the combined overhang into the pie dish behind the bottom crust.
  • With the forefinger and thumb of each hand, pinch the ridge formed by the tuck into a decorative edge, or press this ridge with a fork.
  • Brush the top of the pie with milk, and sprinkle with sugar.
  • Cut vents in the top crust so that steam can escape.
  • For a fruit pie, bake on the lower-middle rack of an oven at 425 degrees Fahrenheit for 30 minutes to set the crust, then at 350 degrees Fahrenheit for 30 minutes to cook the filling.


When baking two pies at once, rotate the pies 180 degrees at 15 minutes and 45 minutes to ensure the crust does not burn due to its proximity to the oven walls.
Photos by Hayford Peirce at en.wikipedia - Transferred from en.wikipedia, CC BY-SA 3.0,
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