Rhubarb Pie

Rhubarb Pie with a Polka-dot-Crust


  • 2 pounds rhubarb, diced
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 5 tablespoons all-purpose flour, divided
  • 1 tablespoon corn starch


  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup very cold unsalted butter, diced
  • 4-6 tablespoons ice water
  • 1 egg + 1 tablespoon water

Preheat the oven to 450, line a baking sheet with foil and place a deep-dish pie pan on the baking sheet.

Make the Filling:

In a large bowl, toss the rhubarb with the sugars, spices, 4 tablespoons flour and the corn starch until evenly coated.  Set aside.

Make the Dough:

In a bowl, combine the flour, sugar and salt.  Scatter the cold butter over the flour mixture and cut in with a pastry cutter until pea-sized pieces of butter remain.  Sprinkle the ice water over the mixture, a little at a time, tossing with a fork to distribute; the dough will still seem fairly dry and crumbly.

Dump the dough onto a clean surface and work with your hands until it comes together into a ball.  Divide into two equal portions.

On a floured surface, roll out each portion to approximately 1/4 inch thick.  Place one sheet of dough into the pie pan, letting the excess hang over the edge.  Sprinkle the bottom of the crust with the remaining tablespoon of flour and pour the rhubarb filling in.

To make the polka-dot-crust, use a small round cutter to cut circles from the top crust; save the cut circles to garnish the top of the pie.

Place the polka-dot-crust over the filling and use a little water to seal the edges of the two crusts together.

In a small bowl, whisk together the egg and 1 tablespoon of water and brush over the crust.

Bake the Pie:

Place the pie on the foil-lined baking sheet.  Bake at 450 for 20 minutes, then reduce the temperature to 350 and bake for another 45-60 minutes, or until the filling is bubbling and thick.  Cover the pie with foil, if needed, to prevent over-browning.

Cool pie completely (uncovered) on a wire rack (overnight cooling is preferable to let the juices set) before cutting.

Yields 8-10 servings

Recipe from Curly Girl Kitchen