Rhubarb Pie
There’s something truly magical about a slice of homemade rhubarb pie, especially when rhubarb season rolls around. It’s like the first warm breeze of spring, a delightful reminder that winter has finally given way to brighter days. The sweet-tart balance of the filling perfectly captures the essence of spring.
For those of us who spend long winters on the farm, the arrival of rhubarb season feels like a breath of fresh air. It’s a treat that brings a little cheer after months of cold weather and hearty meals. It’s the perfect way to celebrate the end of winter!
Whether shared with family after a long day of work or enjoyed on a quiet afternoon, this rhubarb pie is more than just a dessert; it’s a taste of spring and a reminder of simpler, sweeter moments.
While it’s in season, you can purchase rhubarb at our farmstand or at our local Comox Valley Farmers Markets on Saturdays.
Ingredients:
Pastry:
1 cup salted butter, cubed
2 1/4 all-purpose flour
1 egg
3-4 Tbsp cold water
2 Tbsp heavy cream
Natural (sugar in the raw) Turbinado sugar
Filling:
2 1/2 pounds fresh rhubarb, chopped
1 cup granulated sugar
4 Tbsp all-purpose flour
1 egg
Instructions:
Pastry:
Preheat oven to 425°F (220°C).
In a large bowl, drop the butter and add the flour. Use a pastry cutter to cut the butter into the flour (do not use a mixer).
Make a well in the center of the flour-butter mixture. Whisk together the egg and water, then pour into the well in the flour mixture. Mix with a fork, then finish mixing with your hands until the dough has a loose, flaky consistency.
Divide the dough into two portions.
Lay out a sheet of plastic wrap or wax paper on a flat surface, large enough to roll out pastry.
Place one portion of the dough onto the wax paper or plastic wrap and press it down with your hands. Place another sheet of plastic wrap or wax paper on top of the dough. Roll the dough out with a rolling pin until it's thin and wide enough to cover a glass pie plate.
Remove the top sheet of wax/plastic paper and carefully lift the dough, flipping it over onto the pie plate. Peel off the remaining wax/plastic paper.
Repeat steps 8-13 with the second portion of dough for the top of the pie. Set aside while you prepare the filling.
Filling:
In a large bowl, add the prepared rhubarb (cut into ½-inch pieces).
Mix sugar, egg, and flour together, then add to the rhubarb. Stir well to combine.
Spoon the filling into the pastry shell.
Flip the second portion of the dough that you rolled out onto the top of the pie (remove the wax/plastic paper from the top first).
Trim excess pastry from the edges of the pie and press the edges of the pastry together using your fingers.
Cut a few slits in the top of the pie to allow steam to escape.
Topping:
Drizzle cream over the top of the pie, spreading it with your fingers or a small pastry brush.
Sprinkle turbinado sugar over the top.
Baking:
Bake at 425°F for 10 minutes.
Reduce the oven temperature to 350°F.
Continue baking for another 25-30 minutes or until the top is lightly browned.
Allow the pie to cool, then refrigerate. The filling might be a bit runny, but it will be delicious. We love serving rhubarb pie with a scoop of vanilla ice cream or a dollop of whipped cream on top. For an extra touch, try adding a few tablespoons of lavender syrup to the whipped cream for a special twist.
Enjoy your pie!
