Rhubarb Pie

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

This pie hails from the state of Iowa. It is made during the season with fresh rhubarb, and frozen rhubarb can be used at other times. A generous scoop of soft vanilla ice cream makes a perfect complement to the pie.

Ingredients

Wheat Flour - 3¼ glasses
Butter - 14 teaspoons
Rhubarb - 28.2 oz
Sugar - 2 glasses
Vanilla extract - 1 tablespoon
Chicken Egg - 2 pieces
Salt - 2 spoons
Vanilla Ice Cream - 1 tablespoon

Step by Step guide

Step 1

Combine three cups of flour, butter, and a teaspoon of kosher salt, and mix until the mixture resembles coarse crumbs. Add 0.5 cup of ice water and stir until it reaches a dough-like consistency. Form the dough into a ball, cut it in half, and roll out each half using a rolling pin. Refrigerate the dough for one hour.

Step 2

Preheat the oven to 338°F. For the filling, combine the remaining flour and salt in a bowl, then add the rhubarb, sugar, vanilla extract, and eggs.

Step 3

Take the chilled dough and roll it out. Place the bottom layer in a small deep pie dish, and add the filling on top. Cover with the top layer of dough and crimp the edges. Brush the pie with butter and sprinkle with sugar. Bake until golden brown for about an hour. Before serving, garnish with a scoop of vanilla ice cream.