Deep Dish Rhubarb Pie
Rich, tangy, and irresistibly comforting, this Deep Dish Rhubarb Pie is a show-stopping dessert that celebrates the vibrant, tart flavor of fresh rhubarb. Encased in a buttery, homemade double crust, this pie boasts a luscious filling sweetened with just the right amount of sugar and spiced with fragrant cinnamon and vanilla for an extra depth of flavor. The flaky, golden crust is brushed with an egg wash for a stunning finish, while the deep-dish format ensures every bite is generously packed with juicy rhubarb goodness. Perfect for spring gatherings, summer picnics, or as an indulgent treat any time of year, this classic pie pairs beautifully with a scoop of vanilla ice cream. Easy-to-follow instructions and a foolproof crust recipe make this a must-try for beginners and seasoned bakers alike!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Unsalted butter (cold, cubed)
- 0.5 teaspoons Salt
- 6 tablespoons Ice water
- 6 cups Rhubarb (fresh, chopped)
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 1 large Egg yolk
- 1 tablespoon Whole milk
Instructions
In a large mixing bowl, whisk together the flour, 2 tablespoons of granulated sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water one tablespoon at a time, mixing gently, until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large bowl, combine the chopped rhubarb, remaining granulated sugar, cornstarch, vanilla extract, and cinnamon. Stir until the rhubarb is evenly coated.
Roll out one disc of chilled dough to fit a deep-dish pie pan, leaving some overhang. Gently press the dough into the pan.
Pour the rhubarb filling into the prepared crust, spreading it out evenly.
Roll out the second disc of dough and place it over the filling. Trim any excess crust, then pinch and crimp the edges together to seal.
Using a sharp knife, cut a few small slits into the top crust to allow steam to escape.
In a small bowl, whisk together the egg yolk and milk to make an egg wash. Brush it over the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 55–60 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least 2 hours before serving to let the filling set. Serve warm or at room temperature with a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
4294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.8 g | 259% | |
| Saturated Fat | 124.3 g | 622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 594.6 g | 216% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 312.5 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 916 mg | 70% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3008 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
