Rhubarb pie recipe

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  • Yield: 1 (9½-inch) pie


  • 1 recipe Flaky Butter Crust
  • 3 tablespoons all-purpose flour, plus more for rolling
  • 3 pounds (1359g) rhubarb, cut into 1-inch pieces
  • 1½ cups (300g) granulated sugar
  • 3 tablespoons fresh orange juice
  • 1 teaspoon freshly grated orange zest
  • ½ teaspoon vanilla bean paste or extract
  • 2 tablespoons unsalted butter, room temperature
  • 3 tablespoons heavy cream
  • 1 tablespoon raw turbinado sugar
How to Make It
  1. Remove the pie dough from the fridge and remove the plastic from each disc. If your dough has been chilled overnight, it will need to sit at room temperature a bit before rolling—this will take 10 to 15 minutes. Line a baking sheet with parchment paper.
  2. Lightly flour a flat work surface and roll 1 disc of the pie dough out to a 12-inch round that is ⅛ inch thick. Transfer the dough to a 9½-inch pie dish and use your fingertips to relax the dough into the shape of the pie dish, leaving a 2-inch overhang around the edge of the dish. Roll the second disc of dough out to a 10-inch round and transfer it to the prepared baking sheet. Refrigerate the bottom and top crust until very cold, 15 to 25 minutes.
  3. Combine the flour, rhubarb, granulated sugar, orange juice, orange zest, and vanilla in a large mixing bowl. Toss together and let the mixture stand for 5 minutes. Remove the top and bottom crusts from the refrigerator.
  4. Transfer the rhubarb filling with juices to the chilled pie shell. Dot the filling with the butter. Gently drape the top crust over the filling. Press the edges of the pie shell together to seal. Fold the edge of the pie dough under itself and crimp the edge of the crust with your thumb and forefinger, pressing gently into the pie dish as you crimp. Brush the top crust with the heavy cream and sprinkle with the turbinado sugar. Place the whole pie in the freezer for 15 minutes.
  5. Position a rack in the center of your oven and preheat the oven to 400°F. Place a parchment-lined baking sheet on the lower rack to catch any juices that fall from the pie when it bakes.
  6. Remove the pie from the freezer and cut a few slits in the top crust—this allows steam to escape from the filling while the pie bakes. Bake the pie for 30 minutes, reduce the temperature to 375°F, rotate the pie, and continue baking until the filling is bubbling and the crust is deeply golden brown, about 30 minutes more. Cool the pie on a wire rack for 2 hours before cutting. Store any leftovers at room temperature for 1 day or in the fridge for up to 1 week.

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