Best Rhubarb Pie
Servings Prep Time
6-8ppl 30min
Cook Time Passive Time
1h 1h
Servings Prep Time
6-8ppl 30min
Cook Time Passive Time
1h 1h
Ingredients
Crust
Filling
Instructions
Pie
  1. Combine all of the crust ingredients in stand up mixer with “K” attachment until it forms a ball, or knead the dough with hands.
  2. Wrap the ball with foil and transfer to the fridge for min 30 min or overnight.
  3. Cut the dough in ratio: 3/4 and 1/4. Pu the smaller piece back in the fridge.
  4. Grease the standard pie mold (24-25 cm). Roll out the bigger piece of dough, transfer to the mold and press into the bottom and sides. Using a fork, make small holes in the bottom.
  5. Fill the shell with the filling. Roll out the remaining part of the dough. Cut stripes and form the lattice on top on the rhubarb filling.
  6. Bake in pre-heated to 220C oven for the first 10 min, then lower the temperature to 180C and bake for another 45-50min.
  7. Chill to the room temperature before serving.
Filling
  1. Combine all of the filling ingredients in the separate bowl.