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
- 5 cups Rhubarb Stalks
- 1½ cups sugar
- ¼ cup Cornstarch
- ½ tsp Salt
- 2 1/2 cups Flour
- 1 teaspoon Salt
- 1 teaspoon sugar optional
- 1 cup Butter
- 1/3 cup Water
- 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.
- 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.