This deliciously tart Rhubarb Pie is the perfect bake for all that home grown Rhubarb! It’s easy to make, and bit of a looker! With a dreamy Buttery Flaky pastry this is a wonderful sweet Homemade pie to share with your family…
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Its Rhubarb Season!
It is so wonderful to go to my patch of homegrown Rhubarb, snap of a few stems and bake my heart out! I absolutely adore the smell of Rhubarb in the Oven…it puts the biggest smiles on my kids, and husbands faces when they realise something delicious is cooking! Over the years I have baked many a Rhubarb recipe. Have a nosy at these….
But my Rhubarb Pie is pretty special! Deliciously tart and incredibly sweet with a very naughty buttery crust…this is not a pie for weight watchers! A wedge of this and you’ll be a pound heavier by the morning! But it’s soo worth it! Break out the stretchy pants folks, your gonna need them!
What You’ll Need for this Recipe
Affiliate links
- Mixing Bowl
- Digital Kitchen Scales
- Food Processor
- Non Stick Rolling Pin
- Maple Leaf cutter
- Measuring Jug
- 9 Inch Quiche Dish or similar
- Pastry brush
How To Make Rhubarb Pie
(As always the full recipe can be found at the end of the post on the recipe card)
Ingredients
Pastry (enough for a top and bottom 9 inch pie crust)
- Plain Flour
- Cold butter, cubed
- 1/2 teaspoon salt (only if your using unsalted butter)
- Ice cold water
- Granulated Sugar
Filling
- Granulated Sugar
- Plain flour
- Stalks of chopped Rhubarb
Egg Wash
- Egg
- Water
Directions
First Make The Pastry
- Combine the flour and salt in a large bowl. Add the cold cubed butter. Rub the butter into the flour until it resembles breadcrumbs. *The easiest option is to add the flour mix and butter to a food processor and pulse until combined.
- Add 1 tablespoon of cold water at a time, mixing in with a wooden spoon until a sough forms
- Shape the dough into a ball, wrap in cling film and place in the fridge for at least 4 hours…or leave it overnight.
- Place your chilled dough on a floured surface and cut in half. With one half roll out a circle for the base of your pie..(at least 11 inches for a quiche dish like mine, more for a deeper dish)
- Carefully roll the dough onto your rolling pin, then unroll over your 9-inch pie dish. Press the dough gently and evenly in to the bottom curves of the dish. Trim any overhang around the side of the dish (save any dough you cut away for the leaves). Set the pie aside and make the filling
The Filling
- Preheat the Oven to 230 c
- Combine the sugar and flour in a bowl mix well
- Sprinkle 1/4 of the sugar mixture over your prepared bottom pie crust.
- Heap chopped rhubarb on top and sprinkle with the remaining sugar mixture.
Make the Top Pie Crust
- Using the other half of your dough roll a large circle at least 10 inches in diameter on a floured surface. Place your pie dish on top to make a circle imprint, *this will be your guide to find the centre of the pie top.
- Using Your Leaf Cutter. Cut out 3 Leaf shapes in the centre of the pie top (See pictures)
- Make Your egg wash by mixing the egg and water together
- With a pastry brush, brush the egg wash on the top of the bottom pie crust (* This will act as a glue to attach the top crust to the bottom one)
- Place the The top Pastry crust on the top of your pie dish, trim any overhang with a knife to neaten the edges.
- Collect all the leftover Pastry and roll it out on a floured surface. Cut out individual leaves (I needed 23, you my need less or more depending on the cutter you choose)
- Using a knife or fondant cutting tool, make small decorative lines in each leaf (see picture)
- Brush egg wash on the edges of the pie (again to act as a glue) and place the leaves on the edge, slightly overlapping each one.
- Brush Egg wash over the Entire pie and place in the bottom of the oven. Bake the pie in the preheated oven for 15 minutes. Then Reduce the Temperature to 180 degrees C and continue baking until the filling begins to bubble and the crust turns a golden brown, around 40 to 45 minutes.
- Total Baking Time (55 minutes to 1 Hour…It may be sooner, just keep an eye on it)
- Serve warm or cold.
Serving Suggestions For Homemade Rhubarb Pie
Serve Rhubarb pie cool or warm! Here are a few ways I Serve it to my family
Serve with…
Custard (Our favourite!)
Ice Cream
Whipped Double Cream
Squirty Cream
Greek Yoghurt
How to Store Homemade Rhubarb Pie
Once the pie has cooled cover with cling wrap and store in the fridge for 4-5 days
Can You Freeze Homemade Rhubarb Pie?
Absolutely! Wrap the whole pie in 2 layers of cling wrap, pop in a freezer bag and freeze for up to 3 months. Thaw in the Fridge
More Sweet Pastry Recipes…
Custard and Raisin Brioche Buns
Looking For More Sweet Recipes ? Try These…
White Chocolate Berry FlapJack Recipe
Rhubarb And Raspberry Cobbler Recipe
Looking For more ‘Homely’ Inspo ?
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Did You Make This Homemade Rhubarb Pie?
If so, Please leave a rating and comment below, I would love to know what you thought. Did you take a picture? Great! tag me on Instagram, I love to share your creations on my stories
Homemade Rhubarb Pie
Ingredients
For The Pastry
- 300 g Plain Flour
- 230 g Cold Butter cubed
- 1/2 tsp Salt (only if your using unsalted Butter)
- 110 ml Ice Cold Water
- 2 tbsp Granulated Sugar
For The Filling
- 250 g Granulated Sugar
- 50 g Plain Flour
- 4 Stalks of Chopped Rhubarb (Or however many you may need to fill the pie)
Egg Wash
- 1 Egg
- 1 tbsp Water
Instructions
First Make The Pastry
- Combine the flour and salt in a large bowl.
- Add the cold cubed butter. Rub the butter into the flour until it resembles breadcrumbs. *The easiest option is to add the flour mix and butter to a food processor and pulse until combined.
- Add 1 tablespoon of cold water at a time, mixing in with a wooden spoon until a dough forms.
- Shape the dough into a ball, wrap in cling film and place in the fridge for at least 4 hours…or leave it overnight.
- Place your chilled dough on a floured surface and cut in half.
- With one half roll out a circle for the base of your pie..(at least 11 inches for a quiche dish like mine, more for a deeper dish)
- Carefully roll the dough onto your rolling pin, then unroll over your 9-inch pie dish. Press the dough gently and evenly in to the bottom curves of the dish. Trim any overhang around the side of the dish (save any dough you cut away for the leaves). Set the pie aside and make the filling
For The Filling
- Preheat the Oven to 230 c
- Combine the sugar and flour in a bowl mix well
- Sprinkle 1/4 of the sugar mixture over your prepared bottom pie crust.
- Heap chopped rhubarb on top and sprinkle with the remaining sugar mixture. Set aside.
For The Top Pie Crust
- Using the other half of your dough roll a large circle at least 10 inches in diameter on a floured surface.
- Place your pie dish on top to make a circle imprint, *this will be your guide to find the centre of the pie top.
- Using Your Leaf Cutter. Cut out 3 Leaf shapes in the centre of the pie top (See pictures)
- Make Your egg wash by mixing the egg and water together
- With a pastry brush, brush the egg wash on the top of the bottom pie crust (* This will act as a glue to attach the top crust to the bottom one)
- Place the The top Pastry crust on the top of your pie dish, trim any overhang with a knife to neaten the edges.
- Collect all the leftover Pastry and roll it out on a floured surface. Cut out individual leaves (I needed 23, you my need less or more depending on the cutter you choose) I used a Maple leaf cutter see link above.
- Using a knife or fondant cutting tool, make small decorative lines in each leaf (see picture)
- Brush egg wash on the edges of the pie (again to act as a glue) and place the leaves on the edge, slightly overlapping each one.
- Brush Egg wash over the Entire pie and place in the bottom of the oven.
- Bake the pie in the preheated oven for 15 minutes.
- Then Reduce the Temperature to 180 degrees C and continue baking until the filling begins to bubble and the crust turns a golden brown, around 40 to 45 minutes.
Total Baking Time (55 minutes to 1 Hour…It may be sooner, just keep an eye on it)
- Serve warm or cold.
