Rhubarb Pie
Ingredients
- 2 call-purpose flour
- 1 tspsalt
- 1 cbutter
- ½ cfull-fat sour cream
- 5 cfresh rhubarb
- ¾ cgranulated sugar
- 3 tbspcornstarch
- 1 tsporange zest
- 1 ½ tbspbutter
- Egg wash
- 1 tbspgranulated sugar
Directions
To make the sour cream pie crust
- 1
In a large bowl, combine the flour and salt.
- 2
Cut in the butter with a pastry blender (or rub in with your fingers) until the mixture resembles coarse crumbs.
- 3
Working quickly, stir in the sour cream, then bring together with your hands just until a dough has formed.
- 4
Wrap well with cling film and refrigerate for at least 30 minutes, or up to 1 day.
To make the rhubarb filling
- 1
Just before assembling the pie, combine the rhubarb, sugar, cornstarch and orange zest in a large bowl and set aside.
To assemble the rhubarb pie
- 1
Divide the dough in half and, on a floured surface, roll out one portion into a ⅛-inch (3 mm) thick circle.
- 2
Line a 9-inch (23 cm) pie dish with the dough and brush the edges lightly with egg wash.
- 3
Add the rhubarb filling and dot with the butter.
- 4
Roll out the second portion of dough and drape over the filling.
- 5
Press the edges together, trim to a 1-inch (2 ½ cm) overhang, then tuck under and crimp.
- 6
Brush with egg wash and sprinkle with sugar, then cut slits in the top for venting.
- 7
Refrigerate the pie for 30 minutes while you preheat the oven to 400°F (200°C). Place a foil lined baking tray on the middle rack in the oven to pre-heat.
To bake the rhubarb pie
- 1
Bake the pie on the pre-heated tray for 55-60 minutes, or until the juices are bubbling and the crust is golden brown. (If the crust is browning too quickly, loosely tent with foil).
- 2
Cool for at least 4 hours before slicing to allow the filling to set.
To serve and store the rhubarb pie
- 1
Enjoy at room temperature with a dollop of whipped cream. Store leftovers loosely covered at room temperature overnight or refrigerate for up to 2 days.
Rhubarb Pie
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About this Recipe
The Ultimate Rhubarb Pie with a Flaky Sour Cream Crust
Embrace the vibrant flavors of spring with our Rhubarb Pie, a truly old-fashioned dessert that captures the essence of homemade comfort. This recipe isn't just a pie; it's a celebration of that delightful sweet-tart rhubarb flavor, perfectly encased in an unbelievably flaky sour cream crust. Forget complicated pastry techniques – our method makes creating this stunning spring dessert easier than you might imagine.
What makes this rhubarb pie recipe stand out? It's all in the crust! The addition of full-fat sour cream to the pastry dough creates a tender, rich, and incredibly flaky crust that melts in your mouth. This luscious base provides the perfect counterpoint to the bright, tangy rhubarb filling, which is sweetened just right and thickened with cornstarch for that ideal consistency. A hint of orange zest adds a beautiful aromatic lift, elevating the classic rhubarb flavor to new heights.
This homemade rhubarb pie is more than just a treat; it's a slice of nostalgia. Perfect for potlucks, family gatherings, or simply a cozy evening dessert, it promises to be a crowd-pleaser.
Tips for Perfect Rhubarb Pie
- Cold Ingredients are Key: Ensure your butter and sour cream are very cold when making the crust for the flakiest result.
- Don't Overwork the Dough: Handle the pastry as little as possible to prevent it from becoming tough.
- Blind Baking (Optional): For a very crisp bottom crust, you can blind bake the bottom crust for 10-15 minutes before adding the filling.
Serving Suggestions
Enjoy a warm slice of this sweet-tart rhubarb pie on its own, or elevate the experience with:
- A scoop of vanilla bean ice cream
- A dollop of fresh whipped cream
- A sprinkle of cinnamon sugar
This classic rhubarb pie is a delightful way to enjoy the season's bounty. Get ready to impress with its irresistible flavor and show-stopping, flaky sour cream pie crust!