In botanical terms, rhubarb is a vegetable, although in practical use it is treated like a fruit. It was first grown in America in 1772 by John Bartram of Philadelphia, who received the seeds from England where rhubarb had already become popular. Originating in China, rhubarb was first used medicinally for years before the stems were recognized as being edible in the mid-18th century. By the 19th century it had become more common as a food, and it was widely available in New England by the 1820s. During the mid-1800s sugar prices were dropping and rhubarb became a familiar ingredient, even earning the nickname “pie plant.” It is most commonly enjoyed in desserts, where its flavor provides a tangy counterpoint.
Recipe Servings: 8
+ 2 hours resting
Ingredients
Crust:
- 3 cups all-purpose flour, plus a bit to dust pan
- 2 tsp fine salt
- 14 Tbsp butter, chilled
- ½ cup water, ice cold
Filling:
Directions
- Mix the flour and salt together in a large bowl.
- Add the butter. Rub and pinch the butter into the flour using your fingers to coat the butter pieces and form small pea-sized balls.
- Create a well in the center of the mixture and add the water, mixing together using your hands.
- Pull away walnut-size pieces of dough and smear them using the heel of your hand. This technique is called fraisage, and it helps produce flaky layers.
- Form the flattened pieces into a ball. Split the ball in half and form it into two disks. Wrap each disk separately in plastic wrap and chill them in the refrigerator for 2 hours.
- Remove the plastic wrap from the dough and place it on a floured surface. Roll a floured rolling pin from the center of one of the dough disks to the edge rotating the dough until the circle is an ⅛ inch thick and 12 inches in diameter. Repeat this process with the second disk of dough, but only make it 10 inches in diameter.
- Wrap the larger dough around the rolling pin and lift the pin over the edge of a 9-inch glass pie pan. Gently unroll the dough over the pan. Lightly press the dough into the bottom and sides of the pan.
- Preheat the oven to 450°F.
- Combine the sugar and flour, mixing together. Sprinkle a ¼ of the mixture into the bottom of the pie pan, on top of the crust.
- Pour the rhubarb into the pie pan on top of the sugar-flour mixture.
- Sprinkle the rhubarb with the remaining sugar-flour mixture.
- Sprinkle the pieces of butter over the pie.
- Brush the pie’s rim with water and unroll the second sheet of dough over the pie.
- Press down on the rim lightly to adhere the top crust to the bottom crust. Trim off excess dough using a paring knife. Fold the edges under to form a thick edge.
- Crimp the edge of the crust by placing two fingers on the crust’s outside rim while placing one finger on the inside and pressing outward to form a V. Another option for the edge is to press the dough together using the tines of a fork.
- Brush the crust with water or egg wash (optional).
- Bake the pie on the lowest rack for 15 minutes.
- Reduce the oven’s temperature to 350°F and continue baking for 40–45 minutes. If the crust appears to be browning too quickly, cover it with strips of foil.
- Remove the pie from the oven and let cool. Serve warm or cold.
For Crust:
For Filling:
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