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Perfect Rhubarb Pie Recipe with Lattice Crust and Vanilla Sugar Filling

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A delightful homemade rhubarb pie featuring a flaky lattice crust and a subtly sweet vanilla sugar filling that balances the tartness of rhubarb perfectly.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (226 g) unsalted butter, cold and cubed
  • 6 to 8 tablespoons ice water
  • 4 cups (480 g) fresh rhubarb, chopped into ½-inch pieces
  • 1 cup (200 g) granulated sugar
  • 2 tablespoons vanilla sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten
  • 1 tablespoon coarse sugar (optional)

Instructions

  1. In a large bowl, combine 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Add the cold, cubed butter. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces (about 5 minutes).
  2. Gradually drizzle 6 tablespoons of ice water over the mixture, stirring gently with a fork. Add more water, one tablespoon at a time, until dough just comes together when pressed. Avoid overmixing; the dough should be slightly crumbly but hold together.
  3. Divide dough into two equal disks, wrap each in plastic wrap, and chill in the refrigerator for at least 45 minutes.
  4. While the dough chills, toss together chopped rhubarb, granulated sugar, vanilla sugar, cornstarch, lemon juice, and vanilla extract in a medium bowl. Set aside to macerate for about 15 minutes.
  5. Preheat oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any drips.
  6. On a lightly floured surface, roll one dough disk into a 12-inch (30 cm) circle. Transfer it carefully to the 9-inch pie dish, gently pressing it into place. Trim any overhang to about 1 inch beyond the rim.
  7. Pour the rhubarb filling into the crust, spreading evenly.
  8. Roll out the second dough disk into another 12-inch circle. Cut into ¾-inch (2 cm) wide strips using a knife or pastry wheel. Lay out half the strips horizontally over the filling, spaced about ½ inch apart. Fold back every other strip, then lay a strip vertically, unfold, and repeat to weave a lattice pattern. Trim edges to align with bottom crust, then press edges together and crimp decoratively.
  9. Brush the lattice and edges with beaten egg for a golden shine. Sprinkle coarse sugar on top for sparkle and crunch.
  10. Place pie on the preheated baking sheet. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake for another 35-40 minutes, or until the crust is golden and the filling is bubbling. Cover edges with foil if they brown too fast.
  11. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

Notes

If dough is sticky during rolling, chill it again for 10 minutes. Use a sharp knife for clean lattice strips. Keep butter cold for flaky crust. Cover crust edges with foil if browning too fast. Vanilla sugar can be made by storing a vanilla bean in granulated sugar for 1-2 weeks. Frozen rhubarb can be used if thawed and drained well. Dough cracks can be patched with water and extra dough. Pie can be assembled and refrigerated up to 24 hours before baking.

Nutrition

Keywords: rhubarb pie, lattice crust, vanilla sugar, homemade dessert, spring dessert, easy pie recipe

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