Description
A traditional recipe for a classic rhubarb pie featuring a rich, flaky crust made with lard.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (8 ounces) cold lard, cut into small pieces
- 1/2 cup ice water, plus 1-2 tablespoons more if needed
- 6 cups chopped fresh rhubarb (about 1 inch pieces)
- 2 cups granulated sugar (adjust to taste)
- 1/4 cup all-purpose flour or cornstarch for thickening
- 1 teaspoon vanilla extract
- 1 large egg, beaten (for egg wash)
Instructions
- Prepare the crust: In a large bowl, whisk together the flour and salt. Cut in the cold lard using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of lard remaining.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Divide the dough in half, form each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
- Prepare the filling: In a separate bowl, gently toss the chopped rhubarb with the sugar and the 1/4 cup flour or cornstarch until the rhubarb is evenly coated. Stir in the vanilla extract.
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
- Pour the rhubarb filling into the bottom crust. Dot the top of the filling with a few small pieces of leftover lard if desired for extra richness.
- Roll out the second disk of dough for the top crust. Place it over the filling. Trim the edges, crimp the top and bottom crusts together to seal, and cut several slits in the top crust to allow steam to escape.
- Brush the top crust lightly with the beaten egg wash.
- Bake for 15 minutes at 425 degrees Fahrenheit. Then, reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool the pie completely on a wire rack for at least 3 hours before slicing to allow the filling to set.
Notes
- Keep your lard and water as cold as possible when making the crust; this is key to a flaky texture.
- If the edges of the crust start to brown too quickly during baking, cover them loosely with aluminum foil strips.
- Taste your rhubarb before adding sugar; if it is very tart, you may need slightly more sugar.
- Prep Time: 45 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg