Rhubarb Pie
Yields one medium/large pie, start this recipe one day before needed

Pie Crust

  • 3 Cups AP Flour, Sifted, kept in freezer ½ hour
  • 1 tsp Salt
  • 3 tbsp Sugar
  • 1/2 lb Butter, Cubed
  • 1/2 Cup Water, Very Cold
  • 2 Tsp White Balsamic Vinegar

Sift all dry ingredients together. Using a pastry cutter or a food processor, gently cut the butter into the dry mixture, until the butter morsels are around the size of a pea. Mix the cold water and vinegar together, then add slowly until the dough ball just comes together, the mixture will still be very crumbly. Wrap the dough in cling film and refrigerate for 1 hour.

Preheat your oven to 375F. 
Remove the dough from the fridge and roll out to desired size, ¼ inch thick. Carefully line a 8” or 9” pie pan with the dough. Trim the excess from the edges of the pan and decorate the crust as desired. Use a fork to pierce the base of the crust quite a few times, then spray a piece of parchment or aluminum foil with non-stick spray, place in shell sprayed side down, fill with beans of pie weights, bake for 15 min at 375 F until golden brown and set, allow to cool.

Rhubarb Filling

  • 2 lb Rhubarb stalks, frozen overnight, thawed, and squeezed of excess water.
  • 3/4 Cup Brown sugar
  • 1/2 Cup Sugar
  • 1/4 Tsp Allspice, ground
  • 1/2 Tsp Ginger, ground
  • 1/4 Tsp Cardamom, ground
  • 1 Tsp Salt
  • 1 Tsp Cornstarch
  • 1 Egg

Mix together the brown sugar, sugar, salt and spices. Divide the dry mix in two portions, beat the egg and add it to one half of the mixture to combine.

Cut the rhubarb stalks for the top of the pie, to make strips to go over top. Cut the remaining rhubarb scraps into small pieces, then mix into the egg portion of the filling and spread over the bottom of the crust. Line the rhubarb strips over the top of the pie, then sprinkle with the dry portion of the mix.

Cover the edges of the pie crust with aluminum foil. Bake at 375 F for 15-20 min until filling is bubbly and rhubarb fully cooked. Let cool, slice as desired.