Rhubarb pie has a way of feeling like home. It is bright, tart, sweet, and deeply comforting, all in one bite. For me, a slice of old-fashioned rhubarb pie is pure comfort food, especially when the crust is crisp and the filling is soft but still lively.
This recipe keeps things classic. You get a double crust made with 2 1/2 cups (353 g) all-purpose flour, 2 tbsp granulated sugar, 1 tsp table salt, 12 tbsp chilled salted butter, 1/2 cup chilled vegetable shortening, and 6-8 tbsp ice water. Then the filling comes together with 5 cups sliced rhubarb, 1 1/3 cups granulated sugar, 8 tbsp all-purpose flour, and 1 tbsp butter. Finally, a beaten egg wash and a sprinkle of sugar give the crust a pretty shine and a light crunch.
The method is simple, too. First, you make the dough, then chill it so it rolls out well. After that, you toss the rhubarb with sugar and flour, fill the crust, add the top, and bake until the pie is bubbling and golden. Although it looks like a special dessert, the steps are easy to follow and friendly for home bakers of any age.
This Classic Old Fashioned Rhubarb Pie Slice is perfect for spring and early summer, of course, but it also brings a fresh taste to holiday tables, church suppers, and family potlucks. Since it can be served warm or cool, it works well for gatherings, too. And because it keeps nicely, you can bake it ahead and enjoy it over a few days.
Why You’ll Love This Classic Old Fashioned Rhubarb Pie Slice
- It uses simple pantry ingredients, so you do not need anything fancy.
- The flavor is balanced, since the tart rhubarb and sweet filling work so well together.
- The double crust gives you that classic bakery-style pie feel.
- It is a great make-ahead dessert for guests, holidays, or weekend baking.
- The recipe is easy to follow, even if you do not bake pies very often.
Rhubarb Tips
Rhubarb is the star of this pie, so good prep really matters. Choose stalks that are firm, crisp, and brightly colored when you can. In addition, trim off the leaves completely, since rhubarb leaves are not edible. For this Classic Old Fashioned Rhubarb Pie Slice, slice the stalks into 1/2-inch pieces so they cook evenly and soften at the same time. If your rhubarb looks extra thick or stringy, peel off any tough outer fibers first. Also, remember that rhubarb is naturally tart, so the sugar in this recipe is doing important work. That is why you want evenly cut pieces and a good coating of flour and sugar before baking.
Options for Substitutions
- Use unsalted butter instead of salted butter, then add a little extra salt to taste.
- Swap the vegetable shortening for more butter if you want a richer crust, although the texture will be a little less tender.
- Replace all-purpose flour with a 1:1 gluten-free flour blend for the crust and filling if needed.
- Use turbinado sugar on top instead of granulated sugar for a more rustic crunch.
- Add a pinch of cinnamon or nutmeg to the filling if you want a warmer flavor.
- Brush the top crust with milk or cream instead of egg wash if you prefer a softer golden finish.
Watch Out for These Mistakes
The biggest pie mistake is overworking the dough. If you mix too much, the crust can turn tough instead of flaky. So, stop as soon as the dough holds together when pinched. Also, keep the butter, shortening, and water cold. That helps create those tender layers everyone loves.
Another common problem is adding too much flour or too little liquid to the filling. Since rhubarb gives off juice as it bakes, the 8 tbsp flour in the filling helps thicken it. However, if you skip that step or cut it back too much, the pie can turn runny. On the other hand, if you add too much flour, the filling may taste heavy.
Be careful with the top crust as well. If you do not cut vents, steam gets trapped and the pie may bubble over or soften the crust. Therefore, make 4 to 5 small slits on top. Also, place the pie on a rimmed baking sheet, since rhubarb pies often drip a little while baking.
Finally, do not slice the pie too soon. The filling needs at least 3 hours of cooling so the juices can thicken. If you cut it early, the filling may run all over the plate. So, be patient here. It is worth the wait.
What to Serve With Classic Old Fashioned Rhubarb Pie Slice?
This pie is lovely on its own, but a few simple sides make it even better. A scoop of vanilla ice cream is always a classic choice, and so is softly whipped cream. If you want a lighter touch, try plain Greek yogurt with a drizzle of honey on the side. For a cozy dessert plate, a cup of hot tea or coffee works beautifully, especially after dinner or during afternoon visiting.
Storage Instructions
Store: Cover the pie and keep it at room temperature for up to 1 day. After that, move it to the refrigerator and store for up to 4 days.
Freeze: Wrap the cooled pie tightly in plastic wrap and then in foil. Freeze for up to 2 months for best quality.
Reheat: For the stovetop, warm slices gently in a covered skillet over low heat until heated through. For the microwave, heat a slice in short bursts of 15 to 20 seconds so the crust does not get soggy.
Recipe Info
Preparation Time: 20 minutes, plus 1 hour chilling the dough and 3 hours cooling
Cooking Time: 50 minutes
Total Time: 5 hours 10 minutes
Level of Difficulty: Easy to Medium
Servings: 10 servings
Kcal: 488 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: 4,700 to 4,950
Protein: 35 to 45 g
Fat: 220 to 250 g
Carbohydrates: 620 to 680 g
Ingredients
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FOR THE PIE CRUST (DOUBLE CRUST):
- 2 1/2 cups (353 g) all-purpose flour, plus extra for rolling
- 2 tbsp granulated sugar
- 1 tsp table salt
- 12 tbsp (1 1/2 sticks) salted butter, chilled and cut into 1/4-inch pieces
- 1/2 cup vegetable shortening, chilled
- 6-8 tbsp ice water
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FOR THE RHUBARB FILLING:
- 5 cups sliced rhubarb (1/2-inch slices, about 1 3/4 lb)
- 1 1/3 cups (267 g) granulated sugar
- 8 tbsp (1/2 cup) all-purpose flour
- 1 tbsp salted butter, cut into small pieces
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FOR FINISHING:
- 1 large egg, beaten, for egg wash
- 1-2 tbsp granulated sugar, for sprinkling
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EQUIPMENT:
- 9-inch pie plate
Step-by-Step Instructions
Step 1: Make the Pie Dough
In a large bowl, stir together the flour, sugar, and salt. Then add the chilled butter and shortening. Use a pastry cutter or two knives to cut the fat into the flour until the mixture looks like coarse crumbs with some pea-sized pieces. This step helps create a flaky crust, so keep the pieces cold and distinct.
Step 2: Add the Ice Water
Drizzle in the ice water, 2 tablespoons at a time, and stir gently with a fork. Stop as soon as the dough holds together when pinched. Do not overwork it, because too much mixing can make the crust tough. Once the dough comes together, divide it in half and shape each half into a flat disc.
Step 3: Chill the Dough and Preheat the Oven
Wrap each dough disc tightly and refrigerate for 1 hour. While the dough chills, preheat the oven to 425°F and place a rack in the lower third of the oven. Chilling is important, since it helps the dough roll out more easily and bake up tender.
Step 4: Roll, Fill, and Assemble the Pie
On a floured surface, roll one disc into a 12-inch circle about 1/8 inch thick. Fit it into the 9-inch pie plate and trim the overhang to 1 inch. Next, toss the rhubarb with the sugar and flour until well coated, then pour it into the crust. Dot the filling with the small pieces of butter. Roll out the second disc, place it over the filling, and trim, tuck, and crimp the edges. Cut 4 to 5 small vents in the top crust so steam can escape.
Step 5: Finish and Bake
Brush the top crust with the beaten egg, then sprinkle with sugar for a sparkly finish. Place the pie on a rimmed baking sheet to catch any drips. Bake at 425°F for 15 minutes, then reduce the heat to 375°F and bake for 30 to 40 minutes more. The pie is done when the crust is deep golden and the filling bubbles through the vents. If the edges brown too quickly, cover them with strips of foil.
Step 6: Cool, Slice, and Store
Cool the pie on a wire rack for at least 3 hours so the juices can thicken. After that, slice it with a sharp knife and serve. If you have leftovers, cover the pie and store it at room temperature for up to 1 day, then refrigerate it for up to 4 days. For the best texture, rewarm slices at 300°F for 10 minutes before serving.
Conclusion
This Classic Old Fashioned Rhubarb Pie Slice brings together a flaky double crust, bright rhubarb filling, and just the right amount of sweetness. Because the steps are clear and the ingredients are simple, it is a great pie for both new bakers and experienced ones. Plus, it is just the kind of dessert that feels special without being fussy.
If you love old-fashioned comfort food, this pie is worth making. Try it soon, then come back and share how it turned out. And if you enjoy classic fruit desserts, explore more homemade pie recipes and simple baking ideas next.
