This is classic, straight-up rhubarb pie like grandma used to make. No fruity distractions - just sweet-tart rhubarb and tender flaky pastry.Recipe makes one 9½-inch deep-dish, or two standard 8-inch pies.
You can use any pie crust you want for this pie. However, if you want to make your own dough (and I strongly encourage you to do so), our sweet pie dough recipeis tender, flaky, and easy to make.
Chill pie plate in refrigerator for 30 minutes before beginning.Take the pie plate, along with one half of your pie dough out of the refrigerator. (Continue to chill the other half.)Roll out bottom crust and line pie dish, leaving at least 1½-inch overhang of dough on the edge.Put rolled bottom crust in freezer for 5 minutes before proceeding.
Hint: I usually use about 60% of the pie dough for the bottom crust, and 40% for the top. That way, I can make the bottom crust ample enough to fold over the lattice to finish the pie.
If you are using a frozen pie shell: Leave the bottom pie shell in the freezer until you are ready to fill it. Put the dough for the top in the refrigerator.
Fill & Bake
Preheat oven to 450°F (230°C).
Preheat oven to 425°F (218°C). Place the oven rack in the lowest or next to lowest position in the oven. Remove any racks above that may get in the way of the pie.
Remove any leaves and the root end of the stalk. Rinse under cold water to remove any dirt. Cut the stalks into ½ to ¾-inch pieces. Measure out 8-10 cups of cut rhubarb and set aside.
Whisk together the flour and sugar in small mixing bowl.Take the prepared pie shell out of the freezer and sprinkle ½ cup of the sugar-flour mixture over the bottom.In a large bowl, toss together the cut rhubarb with 2 cups of the sugar-flour mixture and the tapioca. (For frozen rhubarb, include any liquid.)
Heap the rhubarb mixture into the pie shell. Sprinkle the remaining sugar-flour mixture over the top, and dot the top with butter.
Remove dough for top crust from refrigerator, and roll it out on a lightly floured board.Add a top crust to the pie as desired. A lattice top works well for rhubarb pie: if you use a solid top crust, be sure to cut some good-size vents.Fold the 1½-inch dough overhang up and over the top crust or lattice, and crimp the edge to seal. (Sealing the edge this way will alleviate some of the boil-over drips for which rhubarb pie is famous.)
If your pie dough seems saggy or too warm when you get done adding the top crust, put the whole thing back in the freezer for 5 minutes.
Baking Times
Bake the pie on the lowest or next to lowest oven rack placement, at 425°F (218°C) for 15 minutes.
Reduce oven to 375°F (190°C) and continue baking for 40-45 minutes (deep dish) or 30-40 minutes (standard), or until the crust is golden and the filling is bubbling.
Keep an eye on your pie after the first 30 minutes of baking to avoid burning. If the crust looks like it is browning too much before the pie is done, gently lay a sheet of plain, flat aluminum foil over the top of the entire pie to avoid over-browning the top. Do not press down or otherwise form the foil: just lay it gently, like a feather.
Baking times will vary somewhat, depending upon your pie dish, oven, and depth of filling. Rhubarb pie is done baking when the crust is light golden brown and the filling is bubbly. Hint: If you want to be sure it's done, use an instant-read thermometer and check that the filling reaches an internal temperature of 213°F (100°C).
Allow the pie to cool before serving.
Notes
Pie Crust PRO TIP: Cut the bottom crust larger enough so that, after you add the top crust, the bottom edge can be folded up over it and sealed, as shown in the image above. In my experience, this significantly cuts down on pie shell leakage around the edges.
Rhubarb Pie Filling Ratios & Guidelines
For each cup of rhubarb, use:
2 tablespoons of flour, or
1 tablespoon of cornstarch, or
1 tablespoon of instant tapioca
For every 5 cups of rhubarb, use:
1 tablespoon of butter
1¼ cups granulated sugar
You can adjust the amount of sugar based on the tartness your personal tastes. Add up to an additional ⅓ cup sugar if your rhubarb is very tart, or if you prefer your pies very sweet. IMPORTANT: Rhubarb used for filling must be room temperature. DO NOT use chilled rhubarb, or your filling will take too long to cook and your pie shell will burn before the filling is done.