Old-Fashioned Rhubarb Pie 🥧😍

Instructions

1. Make the Pie Crust (if homemade):

1. In a bowl, whisk together flour and salt.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, just until dough comes together.
4. Divide dough into 2 disks, wrap in plastic, and chill for 30 minutes.

---

2. Prepare the Filling:

1. In a large bowl, toss rhubarb with sugar, flour, egg, vanilla, and salt.
2. Let sit for 10 minutes so juices begin to release.

---

3. Assemble the Pie:

1. Preheat oven to 400°F (200°C).
2. Roll out one dough disk and fit into a 9-inch pie dish.
3. Add rhubarb filling and dot with butter pieces.
4. Roll out second disk and place on top (you can cut slits for steam or make a lattice top).
5. Seal edges and crimp. Brush with a little milk or egg wash for a golden crust.

---

4. Bake:

• Bake at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake another 30–35 minutes, until crust is golden and filling is bubbly.
• If edges brown too quickly, cover with foil.

---

5. Cool & Serve:

• Let pie cool at least 2–3 hours before slicing so the filling sets.
• Serve plain, or with a scoop of vanilla ice cream or a dollop of whipped cream. 😍

---

👉 Some families like to mix in strawberries with rhubarb for a sweeter twist.

Do you want me to also share a Rhubarb Custard Pie version (creamy, old-school, and even more decadent)?