Rhubarb Pie

  • Serves

    serves 8


A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie. This recipe first appeared with the article Hog Heaven in issue #147.


  • 3 14 cups flour
  • 14 tbsp. unsalted butter, cubed and chilled, plus more, melted, for brushing
  • 2 tsp. kosher salt
  • 4 cups roughly chopped fresh or frozen, thawed, rhubarb
  • 2 cups sugar, plus more for sprinkling
  • 1 tsp. vanilla extract
  • 2 eggs
  • Vanilla ice cream, to serve (optional)


Step 1

Pulse 3 cups flour, butter, and 1 tsp. salt in a food processor until pea-size pieces form. Add 1⁄2 cup ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for 1 hour.

Step 2

Heat oven to 350°. In a bowl, toss together remaining flour and salt, along with rhubarb, sugar, vanilla, and eggs; set filling aside. Unwrap dough; roll both disks into 11"-wide x 1⁄8"-thick circles. Transfer one circle to a 9" deep-dish pie pan; mound filling inside. Transfer second dough circle over top of pie; trim and crimp edges. Brush dough with butter and sprinkle with sugar. Bake until golden and bubbling, about 1 hour; let cool and serve with ice cream on top, if you wish.

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