Rhubarb Pie
8 servings
90 minutes
Rhubarb pie is a classic of American cuisine, symbolizing cozy family evenings and traditional summer picnics. Its roots go deep into American history when rhubarb brought from Europe became a popular dessert ingredient. The crispy pastry made with butter serves as the perfect base for the juicy sweet-sour filling of rhubarb, sugar, and vanilla extract. During baking, the ingredients intertwine to create a harmony of flavors: the slight tartness of rhubarb is balanced by sugar while vanilla adds a warm aroma. The pie is traditionally served with a scoop of vanilla ice cream, making it even more tender and melt-in-your-mouth. This dessert not only delights the taste but also represents part of America's cultural heritage, providing a sense of warmth and homeliness.
1
Grind three cups of flour, butter, and a teaspoon of kosher salt into coarse crumbs. Add 0.5 cup of ice water and bring to a dough-like consistency. Form a ball from the mixture, cut it in half, and roll out each half with a rolling pin. Place the dough in the refrigerator for an hour.
- Wheat flour: 3.3 glasss
- Butter: 14 tablespoons
- Salt: 2 teaspoons
2
Preheat the oven to 170 degrees. For the filling, mix the remaining flour, salt, add rhubarb, sugar, vanilla extract, and eggs in a bowl.
- Wheat flour: 3.3 glasss
- Salt: 2 teaspoons
- Rhubarb: 800 g
- Sugar: 2 glasss
- Vanilla extract: 1 teaspoon
- Chicken egg: 2 pieces
3
Take the chilled dough, roll it out. Place the bottom layer in a small deep pie dish, add the filling on top. Cover with the top layer of dough, pinch the edges. Brush the pie with butter and sprinkle with sugar. Bake until golden brown for about an hour. Before serving, decorate with a scoop of vanilla ice cream.
- Butter: 14 tablespoons
- Sugar: 2 glasss
- Vanilla ice cream: 1 tablespoon