Classic Rhubarb Pie

Craving a slice of tangy-sweet goodness? A Classic Rhubarb Pie is the answer, but let’s be real – soggy bottoms and overly tart fillings are a common kitchen disaster. I’m here to cut through the baking myths. This recipe provides everything you need to make a Classic Rhubarb Pie, so you can bake with confidence. No more guessing, just delicious results, letting the natural flavors of rhubarb shine through every slice.

Prep Time	30	Cook Time	50
Servings	8	Calories	420 kcal

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup cold vegetable shortening
• 1/4 – 1/2 cup ice water
• 4 cups (about 1 pound) fresh rhubarb, cut into 1/2-inch pieces
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling)

Recommended Tools You’ll Need

Tool	Why You Need It
Pastry Blender	Easily cut cold butter into flour for a flaky crust.
Rolling Pin	Essential for rolling out the pie dough to the correct size.
9-inch Pie Plate	The standard size for most pie recipes.
Wire Rack	Allows the pie to cool evenly and prevents a soggy bottom.

Calorie Reality

At 420 calories per slice, this pie is a treat. If you’re watching your weight, consider it part of your daily calorie budget, especially if you want to maintain or lose weight! Planning is key to enjoying these moments.

About Your Daily Budget: Your TDEE (Total Daily Energy Expenditure) is how many calories you burn each day. To lose weight, you need to eat fewer calories than your TDEE. This pie should be considered as part of your daily caloric intake.

Diet Compatibility

Not compatible with: Keto, Low-Carb, Diabetic

Warning: Mixing Diets: This pie is high in sugar and fat. Consuming large amounts of sugar and fat can lead to increased triglycerides and potentially contribute to lipogenesis, which is the process of converting excess carbohydrates into fat. Enjoy in moderation as part of a balanced diet.

Expert Tips

For a less soggy crust, blind bake the bottom crust for 15 minutes before adding the filling. To prevent over-browning, cover the edges of the crust with foil during the last 15 minutes of baking. For weight loss, consider reducing the amount of sugar slightly and increasing the rhubarb for a more tart, less calorie-dense filling.

Macros Breakdown

This pie is carbohydrate-heavy, primarily from the sugar and flour. The fat comes from the butter and shortening in the crust. While it’s delicious, consider the overall balance of your diet to fit this treat in. Remember, consistent tracking can help you make the best choice.

Nutrition Information (per serving)

Calories	Protein	Carbs	Fat	Fiber
420 kcal	4g	65g	17g	2g

Instructions

1. Prepare the pie crust: In a large bowl, whisk together flour and salt. Cut in butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven to 400°F (200°C).
4. Roll out half of the dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
5. In a large bowl, combine rhubarb, sugar, flour, and cinnamon. Toss gently to coat.
6. Pour the rhubarb mixture into the pie crust. Dot with butter pieces.
7. Roll out the remaining dough to a 12-inch circle. Cut into strips and arrange in a lattice pattern over the filling. Trim and crimp the edges.
8. Brush the lattice top with egg wash and sprinkle with sugar.
9. Bake for 20 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let cool completely on a wire rack before serving.