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Move over, apple pie! This Pioneer Woman rhubarb pie is bound to be your family's new sweet-tart favorite.
Getty Images, Jamie Thrower for Taste of Home
Every spring, rhubarb is one of the first things to arrive at the farmers market, and this Pioneer Woman rhubarb pie is the perfect way to showcase the perennial vegetable.
You’ve probably heard of the classic strawberry rhubarb pie, but if you love rhubarb, it deserves the spotlight!
How to Prepare Rhubarb for Pie
Rhubarb famously has poisonous leaves. To prepare for cooking, remove any leaves and the bottom end of the stalk. Rinse well to remove dirt, using a vegetable scrubber if needed. Pat dry. Pare away any blemishes or bruises. Slice into thin 1/4 – 1/2″ pieces. Cut any very thick stalks in half vertically before slicing.
At this point you can use the rhubarb immediately, or you can freeze the rhubarb for later use. To freeze, spread the slices in a single layer onto a parchment-lined sheet tray and freeze for several hours. Transfer the frozen slices to a resealable plastic bag and squeeze out as much air as possible. The rhubarb will be easy to pop into pies, jams and most of our favorite rhubarb recipes.
The Pioneer Woman Rhubarb Pie Recipe
Ingredients
Jamie Thrower for Taste of Home
Crust:
3 cups all-purpose flour, plus more for dusting
1-1/2 cups vegetable shortening
1 large egg
5 tablespoons cold water
1 tablespoons distilled white vinegar
1 teaspoon kosher salt
Filling:
6 cups sliced fresh rhubarb, ends and leaves removed
Mixing Bowls: These mixing bowls are practical and adorable.
Pie Plate: You can’t make a Pioneer Woman rhubarb pie without a Pioneer Woman pie dish, and this one is perfect for summer pies.
Directions
Step 1: Make crust
Jamie Thrower for Taste of Home
Put the flour in a large bowl, then work in the shortening with a pastry cutter or your fingers until the mixture resembles a coarse meal.
In a small bowl, beat the egg with a fork. Pour it into the flour mixture. Add the cold water, vinegar and salt. Stir gently—don’t overwork it!—until all the ingredients are combined. Make sure there is no flour left at the bottom of the bowl, then add another tablespoon of water and mix well.
Divide the dough in half. Form into 2 disks, wrap each one tightly in plastic wrap and place them in the freezer for 15 to 20 minutes.
You can make the dough ahead of time. If you’re baking later, skip the freezer part and put the pie dough in the fridge for up to 48 hours. Allow to soften on the counter a bit before using.
Step 3: Make filling
Jamie Thrower for Taste of Home
In a large bowl, toss the rhubarb with the jam, vanilla and salt. In a small bowl, whisk the sugar and cornstarch, then add to the rhubarb. Mix well and set aside.
Step 4: Roll out dough and fill pie
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Position a rack in the lower third of the oven. Preheat to 425˚F. Sprinkle some flour on a clean surface. Roll out 1 piece of dough into a 12-inch round, starting in the center and working your way out. If the dough is sticking, add flour as needed, though the more flour you add, the tougher the crust may be.
Place the dough in a 9-inch pie plate. Do not trim the excess!
Pour in the rhubarb mixture and spread evenly.
Step 5: Make lattice top
Jamie Thrower for Taste of Home
Roll out the second piece of dough into a 12-inch round. Cut into 12 even strips. Lay 6 strips across the top of the pie. Gently fold back every other strip halfway. Lay another strip of dough on the pie over the unfolded ones, perpendicular to them. Unfold the strips so they lie over the perpendicular one. Fold back the strips that haven’t been folded yet, and add another perpendicular strip; unfold the strips over it.
Repeat the folding and unfolding process until you have a lattice. If the dough strips tear, gently press them back together.
Trim the ends of the strips. Fold the overhanging bottom crust up and trim any uneven areas. Crimp the edges. Brush the lattice with the heavy cream and sprinkle with sugar.
Step 6: Bake
Place the pie on a baking sheet and place on the lower oven rack. Bake for 15 minutes, then reduce the oven temperature to 375˚. Continue baking until bubbly and golden brown, about 45 more minutes. Tent with foil if the pie starts getting too brown.
Step 7: Allow to cool
Jamie Thrower for Taste of Home
This might not merit a separate step, but try to resist digging into the hot-from-the-oven pie! Allowing the pie to cool completely lets the filling to set. Then it’s time to slice, serve and enjoy!
Here’s What I Thought
This pie is a real beauty, with bright rhubarb peaking through the sugared lattice top. I loved the pure rhubarb flavor, with that hint of sourness, and was excited to try it on its own without strawberries or other summer fruits mixed in.
I am a fan of butter pie dough crusts, and have not worked with shortening much before. Despite it being a very different feel, I thought the dough came out well. But if you’re a buttered pie dough purist, then it wouldn’t hurt at all to sub the crust with a butter pastry. I recommend using turbinado sugar for sprinkling over top rather than the recommended cane sugar, for added texture.
When I first took the pie out of the oven, I was worried the filling was way too runny. I exerted all my patience to let it cool completely before cutting into it. It set well and although it was a touch runny, it held up to being sliced. I don’t mind a little extra liquid, especially if it’s this bright pink, sweet and sour rhubarb juice.
Whether it’s your first time trying rhubarb or you’re a longtime fan, this pie is sure to win your heart. But try it quickly, as seasonal spring fruits come and go fast!
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
This rhubarb crumble ice cream combines two of my favorite desserts into one fantastic creation! If you close your eyes, it actually tastes like you're taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat! —Shannon Dobos, Calgary, Alberta
This strawberry rhubarb pie with frozen fruit recipe has become a favorite with us. My husband never liked rhubarb until he tasted this pie...now he asks me to make it often! — Sandy Brown, Lake Worth, Florida
A friend gave me this recipe a long time ago. It’s rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. —Norma DesRoches, Warwick, Rhode Island
These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah
Chock-full of berries and rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Both the pecans in the topping and the delicious dessert sauce make it extra special. —Lily Julow, Lawrenceville, Georgia
I got this recipe from my niece's son. Since we live in apple country, we have enjoyed apple fritters for many years. This rhubarb treat is a nice change for spring when apples are few and rhubarb is plentiful. —Helen Budinock, Wolcott, New York
I like the sudden hit of sweetness when you bite into the white chips. It really complements the tart flavor from the rhubarb and cranberries. —Elaine Scott, Lafayette, Indiana
I prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. —Bonnie Krogman, Thompson Falls, Montana
My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! —Mairlyn Homola, Hazel, South Dakota
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
My husband’s grandmother was an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa
My mom used to make this cobbler every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family. —Judy Kay Warwick, Webster City, Iowa
A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania
It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado
It always seems like my rhubarb goes bad in a hurry, so I was looking for a simple way to combine two of my favorite flavors in an incredibly easy dessert. I added extra spices to enhance the flavor of this strawberry-rhubarb dump cake for a sweet treat my whole family loved! —Jessica Bridge, Grand Junction, Colorado
My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin
I came up with this recipe because I love mousse, and because it’s an easy way to enjoy rhubarb in a dessert that’s light and refreshing. —Alan Mortensen, Dwight, Illinois
Slab pie is a pastry baked in a jelly-roll pan and cut into slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
Celebrate spring with the sweet-tart taste of rhubarb in this simple sauce. I enjoy it on toast, English muffins and pancakes, but it’s equally decadent drizzled on pound cake or ice cream. —Jackie Hutshing, Sonoma, California
This light and airy yellow cake is moist but not too sweet, and the caramelized rhubarb topping adds tangy flavor and visual appeal. We like it served with strawberry ice cream. —Joyce Rowe, Stratham, New Hampshire
My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Lee, Sewickley, Pennsylvania
I took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. —Wendy Rusch, Trego, Wisconsin
Chock-full of berries and rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Pecans in the topping and the delicious dessert sauce make it extra special. —Lily Julow, Lawrenceville, Georgia
The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee
Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, Washington
To tell you the truth, I'm not sure how well my strawberry rhubarb crumble keeps—we usually eat it all in a day! You can skip the apples and strawberries in the recipe, which I do sometimes. But they do make this quick, easy dessert extra good. —Linda Enslen, Schuler, Alberta
A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado
Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! —Ellen Benninger, Greenville, Pennsylvania
I make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. —Michael Powers, New Baltimore, Virginia
No matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii
Dreaming of a different way to use rhubarb? Try these sweet bars with a tender shortbread-like crust topped with rhubarb, walnuts and coconut for delicious results. —Marion Tomlinson, Madison, Wisconsin
As a young girl, I dreamed of being able to make pies like my mother. Her rolling pin, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for it at every potluck since! —Eunice Hurt, Murfreesboro, Tennessee
Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York
What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. —Sandra Moreside, Regina, Saskatchewan
This rustic rhubarb and orange tart is the perfect light dessert. We love it with fresh rhubarb in the spring, but it also tastes fantastic with frozen fruit. —Taste of Home Test Kitchen
I received this recipe years ago. It's a family favorite, especially when Maine blueberries are in season. What a treat to eat on a hot summer day! —Paula Chick, Lewiston, Maine
This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. —Blanche Baninski Minto North Dakota
Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. —Evelyn Gebhardt, Kasilof, Alaska
We recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. —Kim Banick, Salem, Oregon
I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin
Risa Lichtman is a chef and writer living in Portland, Oregon. She is the owner/chef of Lepage Food & Drinks, a small food company featuring Jewish seasonal foods, providing takeaway all around Portland. She has previously published poems in Poetica Magazine, the anthology The Art of Bicycling, Maggid: A Journal of Jewish Literature, and The Dos Passos Review. She lives with her wife Jamie, their dog Isaac, and their cat Sylvia. Follow her at @risaexpizza, or find her delicious food offerings on @lepagefoodanddrinks.