I am not being overly dramatic when I say that this is THE best rhubarb pie recipe EVER! It’s a culmination of a few different recipes, deletes of some ingredients (spices – I love rhubarb pie very basic, it’s that good). I also have found THE PERFECT PIE CRUST (hint, you don’t even have to make it)! It tastes homemade, and I am beyond thrilled at this discovery! I had to make this pie twice to be sure I had the recipe just right 😉
Rhubarb is available in the spring and early summer, much later than that and I’ve read that it can be woodsy and lose its fabulous flavor. It’s one of my favorite veggies (YES, it’s a veggie!) As most of you know, rhubarb has a very tart taste, it needs sugar. I prefer pies that aren’t too sweet. I like to go with the least amount of sugar possible and I think I came up with the perfect pie filling!
The perfect pie crust I was referring to is WHOLLY WHOLESOME Organic Traditional 9″ Pie Shells (freezer section). They’re organic, vegan and vegetarian – and you won’t be able to tell! I needed both crusts for this rhubarb pie. On the back of the label it says for a two-crust pie to invert the second crust over the filling. I did that but had a little extra room, so I pinched where the circle (that would have been the bottom edge of the crust) was – pinch it all the way around and it looks quite fancy. *Fancy me* HA. I just ordered a pizza cutter, so next pie, I’m going to cut the crust into strips and do a lattice crust (therefore using less crust which is a #winwin).
I have read many reviews of pie crusts – I then searched for those without freaky ingredients like “deodarized lard” for one! Good grief is nothing sacred? I came upon this piecrust which won the BEST OVERALL pie crust. I have used the Pillsbury pie crust in the past but really don’t care for them. The Pillsbury crusts do not taste (or look) real to me. This may be personal preference, but it’s not worth spending the money on ingredients only to put them into a subpar pie crust, you know what I mean? I know I could make my own (and I used to) but the Wholly Wholesome Organic Traditional Pie Shells are so good, why bother?
Onto the filling. It’s pure rhubarb at its finest. I found some beautiful rhubarb this year at Whole Foods. I buy about 2.25# of rhubarb for a pie. Then I cut the ends off and slice the rhubarb (not too big or too small). I wash and dry it before cutting. So to start, set your piecrust out to thaw a bit per directions.
Click HERE to print the recipe below!
2 pie crusts 9″ (I used Wholly Wholesome Organic Traditional 9″ Pie Shells)
2.25 pounds of rhubarb, ends trimmed, washed, dried and sliced
1 (slightly heaping) cup of sugar
6 tablespoons of flour
1-1.5 tablespoons butter.
Oven at 425℉ – place empty cookie sheet in oven while it preheats.
In a large bowl: add the sliced rhubarb, sugar and flour. Mix well. Place in a 9″ pie shell (unbaked).
Dot the top of the filling with the butter. I slice off small pieces and stick them here and there. I usually start with 1.5 tablespoons but only use 1.
Place the top crust, crimp edges. Using a knife slice into the top crust of the pie (I do it decoratively) to allow steam to escape (this is important) while baking.
Place on HOT cookie sheet in oven (I think this helps the crust from getting soggy). Bake for 15 minutes at 425℉, then LOWER TEMP to 350℉ for about 25-30 minutes. Until you see bubbling from the juices around the vents in the crust. (I know, I know!) NOTE: I use a crust protector, a metal ring that covers the edge of the crust so it doesn’t over brown. You can also use foil OR just keep your eyes on it!
Remove from oven and let cool for a while before serving. I usually wait an hour or two. #hardesttwohoursever
Happy birthday to our Godson, Maxwell! One of many, many of the happiest birthdays of your life – enjoy every second! xo, us