The Very Best Rhubarb Pie

Confession time: Until this year I’ve never eaten or made a rhubarb pie. Feels really good to have that sin off my chest. I really don’t know what the reason is for it, other than I always ate rhubarb raw and maybe the thought of it in a pie was kind of a turn off? Well, whatever the reason my heart or my shoes, I’d always hated rhubarb pie. Completely without cause too, since I had never even tried it. Then Last year I made some amazing strawberry rhubarb jam and that was the turning point, I immediately regretted all the wasted years. I had a bag of frozen rhubarb tucked away in the freezer and I busted it out to create a masterpiece. I think I have made this pie the most so far this year, my husband loves it and so does everyone I share it with, so I’d like to share it with you too!

Crust: (make two)

1 ½ cup flour

2Tbs sugar

½ tsp salt

1/3 cup cold lard cubed +2Tbs

¼ cup ice cold water

+ 1 beaten egg for brushing the top

pulse all ingredients in the bowl of a food processor, slowly drizzle in ice water until a slightly crumbly dough is formed. Chill dough for at least 3 hours before rolling on a floured surface.

Filling:

4 cups chopped rhubarb

½ cup brown sugar

½ cup sugar

2 Tbs lemon juice

1 tsp cinnamon

1 8oz jar strawberry jam

3 Tbs minute tapioca

Tip: if you are working with frozen rhubarb, measure while it is still frozen, then allow it to thaw. Drain excess water, then use in recipe as directed.

Stir all ingredients in a large bowl, pour into prepared pie crust and add top crust in lattice style. Brush Top crust with beaten egg and sprinkle with course sugar. Cover top with foil. Preheat oven to 425, bake for 20 minutes, change temperature to 375 and continue to bake for 45-60 min (until filling is bubbly) , remove foil with 20 min remaining. Cool and serve with ice cream.

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