Rhubarb Pie
This delightful rhubarb pie is a perfect balance of sweet and tart flavors, encased in a flaky pastry crust and topped with a buttery streusel. The vibrant red rhubarb filling bubbles beneath the golden brown crust, creating a tempting dessert that pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Treat yourself to a slice of this homemade pie that is sure to impress your taste buds with every bite.
— Constant Cookbook
Ingredients
- 1 flaky pastry dough disk (see related recipe at left), at cool room temperature
- 3 Tbs. cornstarch
- 1 Tbs. water
- 1 lb. rhubarb, trimmed and chopped (about 5 cups)
- 1 1/2 cups granulated sugar
- 2/3 cup all-purpose flour
- 2/3 cup firmly packed light brown sugar
- 8 Tbs. (1 stick) cold unsalted butter, cut into pieces
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- <b>Roll out the dough</b>
- Preheat an oven to 400&#176;F.
- On a lightly floured surface, roll out the dough disk into a 12-inch round. Fold the dough round in half and transfer to a 9-inch pie dish. Unfold the round and ease it into the dish, patting it firmly into the bottom and up the sides. Trim the edges to form a 1-inch overhang. Fold the overhang under itself and crimp to make a decorative edge.
- <b>Prepare the filling and streusel</b>
- In a small bowl, dissolve the cornstarch in the water. In a large bowl, lightly toss the rhubarb with the granulated sugar. Stir in the cornstarch mixture. Spoon the filling into the dough-lined dish.
- In another bowl, stir together the flour and brown sugar. Using a pastry blender or 2 knives, cut in the butter until the mixture is crumbly. Sprinkle the streusel over the filling.
- <b>Bake the pie</b>
- Bake until the juices are bubbling and the crust is golden brown, 40 to 45 minutes. Transfer to a wire rack and let cool completely. Cut the pie into wedges, top each serving with a scoop of ice cream or a dollop of whipped cream and serve immediately. Makes one 9-inch pie.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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