Vintage Rhubarb Pie 8.000

Amanda Voisard for The Washington Post

Aug 21, 2013

Late-summer guests might not suspect a rhubarb filling beneath the lattice crust of this pie. But New Morning Farm of Hustontown, Pa., grows a variety that is available from early spring through September.

For a real vintage feel, bake this pie in an old-fashioned metal pan.

Make Ahead: The dough needs to rest in the refrigerator for at least 2 hours or up to 4 days. (Or freeze for up to 1 week.) It needs to rest at room temperature for 30 minutes before it is rolled out. The assembled pie needs to be frozen for 30 minutes before it is baked.

Servings: 8 - 10
  • For the crust
  • Cold water
  • Ice cubes
  • 1 teaspoon kosher salt
  • 3 cups plus 2 tablespoons flour, plus more for the work surface
  • 21 tablespoons (2 sticks plus 5 tablespoons) cold unsalted butter, cut into 1-inch cubes
  • 1 large egg, lightly beaten
  • Sugar, for sprinkling
  • For the filling
  • 10 stalks fresh rhubarb, cut crosswise into 1/2-inch pieces (about 6 cups; see headnote)
  • 1 1/4 cups sugar
  • 3 tablespoons cornstarch
  • Pinch kosher salt
  • 1 large egg, lightly beaten
  • 1 tablespoon cold unsalted butter, cut into small cubes


For the crust: Combine the water and ice cubes in a 1-cup liquid measuring cup, then stir in the salt until dissolved. Refrigerate until ready to use.

Distribute the flour evenly in the food processor then scatter the cubes of butter on top. Pulse to form a crumbly mix with pea-size pieces of butter. Stop to break up any large chunks as needed.

Discard the ice cubes; add cold water as needed to yield 2/3 cup water. Gradually add the water to the flour-butter mixture, pulsing just until the dough comes together in a ball. There should still be visible chunks of butter.

Lightly flour a work surface. Turn out the dough and divide in half, then shape each one into a 1-inch-thick disk. Wrap each in plastic wrap and refrigerate for at least 2 hours and up to 4 days.

For the filling: Boil a kettle of water. Place the rhubarb in a mixing bowl and pour the just-boiled water over it; drain thoroughly after 3 or 4 minutes (leaving the rhubarb in the bowl), then cool while you roll out the crusts.

Add the sugar, cornstarch, salt and egg, tossing until well blended.

Re-flour the work surface as needed. Roll out one disk of dough to a 13-inch round, leaving the other dough disk in the refrigerator. Carefully fit the rolled-out dough into the pie pan; trim and refrigerate. Roll out the remaining dough; leave it whole or cut it into strips to create a lattice top crust.

Transfer the filling into the bottom crust, scattering the tablespoon of butter over the filling. Lay on the top crust, crimping the edges. Lightly brush the egg over the top, but not the edges, of the pie. Sprinkle lightly and evenly with sugar. Cut slits in the top crust (unless you have made a lattice top). Place in the freezer for 30 minutes while you preheat the oven.

Position a rimmed baking sheet on the lowest oven rack; preheat to 375 degrees.

Bake the pie on the middle oven rack (positioned over the baking sheet) for 50 to 60 minutes, until bubbling and golden brown.

Cool before serving.

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Recipe Source

Adapted by FreshFarm Markets manager Juliet Glass, based on a 1940s family recipe from FreshFarm Market program director Reginald Godin and on a recipe in "Tartine," by Elisabeth Prueitt and Chad Robertson (Chronicle, 2006).

Tested by Bonnie S. Benwick.

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