My Rhubarb Pie is packed with sweet-tart flavor and a flaky sour cream crust—an old-fashioned spring dessert that’s easier than you think.
- 2 cups (10 oz/284 g) all-purpose flour
- 1 teaspoon salt
- 1 cup (8 oz/225 g) butter , cold and diced
- ½ cup (4 oz/ 115 g) full-fat sour cream
- 5 cups (1 lb 9 oz/709 g) sliced fresh rhubarb (about ½ inch / 2 cm pieces)
- ¾ cup (6 oz/170 g) granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon orange zest
- 1 ½ tablespoons (¾ oz/21 g) butter , diced
- Egg wash
- 1 tablespoon granulated sugar
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In a large bowl, combine the flour and salt.
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Cut in the butter with a pastry blender (or rub in with your fingers) until the mixture resembles coarse crumbs.
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Working quickly, stir in the sour cream, then bring together with your hands just until a dough has formed.
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Wrap well with cling film and refrigerate for at least 30 minutes, or up to 1 day.
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Just before assembling the pie, combine the rhubarb, sugar, cornstarch and orange zest in a large bowl and set aside.
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Divide the dough in half and, on a floured surface, roll out one portion into a ⅛-inch (3 mm) thick circle.
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Line a 9-inch (23 cm) pie dish with the dough and brush the edges lightly with egg wash.
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Add the rhubarb filling and dot with the butter.
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Roll out the second portion of dough and drape over the filling.
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Press the edges together, trim to a 1-inch (2 ½ cm) overhang, then tuck under and crimp.
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Brush with egg wash and sprinkle with sugar, then cut slits in the top for venting.
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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.
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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).
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Cool for at least 4 hours before slicing to allow the filling to set.
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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.
- Work quickly. When making pastry, always work quickly so the butter doesn’t melt. This will help the crust bake up flaky!
- Chill the crust before rolling. This helps keep the butter firm and allows the gluten to relax, making the pastry easier to handle.
- Use the full amount of sugar. The amount of sugar might look like a lot for the filling, but it's necessary because rhubarb (like cranberries) is very tart. Even with this amount of sugar, the pie will be quite tart but deliciously so.
- Strawberry rhubarb option: If you like Strawberry Rhubarb Pie, replace 2 cups of the rhubarb with sliced strawberries, and because strawberries are juicier, increase the cornstarch to 4 tablespoons.
- Toss well. Toss the cornstarch thoroughly with the fruit to avoid lumps.
- Refrigerate before baking. Chill the assembled pie to firm up the butter and help the crust hold its shape during baking.
- Use a baking sheet. While the pie chills, preheat the oven to 400°F (200°C) and place a foil-lined baking tray on the middle rack in the oven to preheat. Bake the pie on the preheated tray to ensure a crisp bottom crust and to catch any juices that bubble up and over.
- Bake until the filling is bubbling vigorously. This will activate the cornstarch so the pie sets up properly.
- Cool before serving. Let the pie cool completely (for at least 4 hours) before slicing for clean cuts.