Deep Dish Rhubarb Pie

RhubarbDeep Dish Rhubarb Pie

Many people are hesitant to cook with rhubarb.  Rhubarb is, botanically speaking, a vegetable, and eaten like fruit.  The stalks are best picked when they are young and ready for eating in the spring and early summer.  The leaves should be thrown away as they are poisonous.


2 Pounds Pink Rhubarb

2 Ounces Gingerroot

8 Tablespoons Sugar

1 Tablespoon Cornstarch

Powdered Sugar


2 Cups Unbleached Flour

1/4 Teaspoon Kosher Salt

1/2 Teaspoon Ground Ginger

8 Tablespoons Butter

7 Tablespoons Water To Mix

Milk To Glaze

Preheat your oven to 425º F.  Trim and thickly slice the rhubarb. Place in a large size bowl.  Chop the ginger and add to the sliced rhubarb. In a small size bowl combine the sugar and cornstarch.  Add the sugar & cornstarch mixture to the rhubarb mixture.  Set aside.  In a large size bowl combine the flour, kosher salt and ground ginger.  Cut in the butter.  Add 7 tablespoons water to make the dough manageable.  Roll the dough out to fit the top of the pie plate.  Transfer the rhubarb mixture to a 3 cup pie pan.  Cover the pie pan with the pastry dough.  Crimp and decorate the edges.  Brush the pastry with milk.  Place onto a baking sheet and bake at 425º F for 15 minutes.  Reduce the heat to 350º F and bake for 20 to 30 minutes more until the crust is pale golden and the rhubarb tender.  Sprinkle with powdered sugar to serve.  Make 1 deep dish pie.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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