Sweetest Rhubarb Pie

Ron NebreBasics, recipes, Tarts, Pies & PastriesLeave a Comment

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When the first stalks of rhubarb hit the shelves, you can be sure warmer, spring days are right around the corner. This pie takes our crisp pie dough and fills it with tart, fresh rhubarb pieces.

Ingredients

    1 recipe Mirage pie dough
    4 cups Rhubarb, chopped into 1” pieces
    1 ⅓ cup Granulated sugar
    1 tbsp Lemon juice
    ½ cup All-purpose flour
    ¼ cup Mirage margarine, plus extra for brushing

Directions

  1. Preheat your oven to 450F (230C)
  2. Roll out half of the pie dough into a rough circle that is large enough to cover the bottom and sides of your favourite pie dish, with a little left hanging over the sides. Place the dough in your baking dish and set aside, covered with a towel.
  3. In a large bowl, combine the chopped rhubarb with the sugar and lemon juice, tossing just until coated.
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  5. Let this rest for 30 minutes allowing the rhubarb to release some of its juices.
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  7. Next, add in the flour and toss. If there seems to be a lot of excess liquid, add in an extra tablespoon or two of flour.
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  9. Put the fruit filling into the pie shell.
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  11. Take the ¼ cup of margarine and place it in small pieces around the top of the fruit filling.
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  13. Roll out the other half of the pie dough, until it is large enough to cover the top of the pie. Cut out a circle from the center of the dough to allow for steam to escape. Place it on top of the pie and tuck the top crust down the sides between the bottom crust and the pie plate.
  14. Using your fingers, pinch the crust in a decorative pattern around the entire edge of the pie.
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  16. Brush the top of the pie with a little extra melted margarine, then sprinkle with turbinado sugar.
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  18. Place the pie into the oven, and bake for 15 minutes. Then reduce the heat to 350F (175C) and continue baking for 40-45 minutes.
  19. Remove the pie from the oven and allow it to cool or, serve it warm topped with vanilla ice cream.

Chefs Notes

  • Because water levels in rhubarb may vary from crop to crop, you may need to add some additional flour to the filling. That’s why it is best to allow time for the rhubarb to soften with the lemon juice and sugar, this way you’ll have a better idea as to how much moisture it contains.
  • Do you find just rhubarb is too tart for your taste buds? Try adding in a chopped apple or two to help bring more sweetness to the pie.

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