Rhubarb Pie(Not The Reunion Kind)
A tangy and sweet rhubarb pie with a flaky homemade crust, perfect for springtime gatherings and fans of fruity desserts craving a crisp, buttery bite.
Ingredients
Instructions
- Stir together flour and salt.
- Cut in shortening until flour forms small pea shapes.
- Add 1 tablespoon of cold water at a time, gently tossing with a fork.
- Repeat until all dough is moistened.
- Form into a ball.
- Flatten with floured hands on a floured surface, then use a rolling pin to flatten the rest of the way.
Tips & Substitutions
For a flakier crust, use very cold lard or shortening and avoid overworking the dough. If you don't have lard, unsalted butter can be a great substitute, though it may alter the flavor slightly. Consider adding a tablespoon of sugar to the dough for a hint of sweetness that complements the rhubarb filling. Remember to chill the dough before rolling it out for best results.
Serving Suggestions
Serve this rhubarb pie warm with a scoop of vanilla ice cream for a delightful contrast. It also pairs beautifully with Strawberries With Raspberry Sauce for an added fruity touch. A dollop of whipped cream or a drizzle of cherry almond sauce can elevate the dessert further, making it a perfect treat for gatherings or a cozy family dinner.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil. It should stay fresh for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or until warmed through. This helps maintain the crust's texture while making the filling deliciously warm.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Pie(Not The Reunion Kind) contains roughly 676 calories, with 0g protein, 3g carbohydrates, and 75g fat. Note that it is relatively high in sodium, at 1745mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for the pie?
Yes, frozen rhubarb works well in this recipe. Just make sure to thaw it completely and drain any excess liquid before using it in the filling. This will prevent the pie from becoming too watery and ensure a deliciously balanced dessert.
What can I substitute for shortening?
If you prefer not to use shortening, unsalted butter is an excellent alternative that adds flavor. For a vegan option, try using coconut oil or a plant-based butter substitute. Just be mindful of the fat content, as it may affect the texture of the crust slightly.
How can I tell when the pie is done baking?
The rhubarb pie is done when the crust is golden brown and the filling is bubbling around the edges. You can also insert a knife into the filling; if it comes out clean or with just a little bit of fruit on it, the pie is ready to be taken out of the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).