Rhubarb Pie

A slice of Rhubarb Pie on a white plate.
Recipe Date: November 11, 2021
Serving Size: 8
Prep Time: 150 Minutes
Cook Time: 60 Minutes
Difficulty: Medium
Measurements: Imperial (US)

PAIR WITH: Pinot Hill

This double-crust pie is sweet and tangy, offering a perfect contrast between juicy ruby filling and crisp, flaky crust. The main ingredient is a cold-weather plant, best harvested in spring or autumn, so we’ve included instructions for baking from both fresh and frozen! 

Serve with glasses of Pinot Hill, a wine that works equally well with the sage, rosemary, and thyme flavors of end-of-year feasts and this tangy, flaky dessert. 

Pairing recommended by our Vineyard Manager Kirk Lokka.


  • * 2½ cups (12.5 oz) all-purpose flour
  • * 1 tsp salt
  • * 2 tbsp sugar
  • * 1½ sticks (12 tbsp) butter, unsalted
  • * ½ cup vegetable shortening
  • * ¼ cup cold vodka (do not substitute)
  • * ¼ cup cold water
  • ( OR * use enough pastry for a 9-inch double crust pie)
  • Egg wash (1 egg and 1 tsp water whisked together)
  • 5 cups fresh rhubarb, chopped (if using frozen, thaw for at least an hour at room temperature before you begin)
  • 1⅓ cups sugar
  • 4 tbsp all-purpose flour (or cornstarch)
  • ½ tsp cinnamon
  • ¼ salt
  • 1½ tbsp butter


Pie Crust

  1. Combine 1½ cups flour, salt, and sugar. Cut in butter and shortening until thoroughly combined, then add the remaining 1 cup flour.
  2. Sprinkle water and vodka over the mixture. Fold together until dough is slightly tacky and sticks together.
  3. Divide dough into 2 equal balls and flatten each into a 4-inch disk. Cover each with plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  4. Remove one disk from the fridge and roll out on a generously floured surface to a large circle about ⅛ inch thick.
  5. Place the rolled out bottom crust in a 9-inch pie dish. Brush the still-empty pie shell lightly with an even layer of egg wash; this will help prevent a soggy bottom crust. Refrigerate both crusts until the dough is firm, about 40 minutes, while preparing the filling.

Pie Filling:

  1. Preheat the oven to 400° F with a baking sheet on the bottom rack.
  2. In a small bowl, combine the sugar, flour (or cornstarch), cinnamon, and salt. 
  3. Sprinkle ¼ of it over the bottom crust. Heap the chopped rhubarb over this mixture, then sprinkle with the remaining sugar mixture and dot with small pieces of butter.
    • You can mix the rhubarb with the entire sugar mixture before adding to the pie plate, but layering it as described above will allow the hot sugar to caramelize in contact with the bottom and top crusts for a crisper finished product.


  1. Roll out the top crust. Dab the edge of the bottom crust with water, place the top crust, and crimp the edges to seal. 
  2. Trim around the crust as needed to make it neat, then brush the top and edges of the dough with egg wash. 
  3. Cut several vents in the top crust. 
    • Rhubarb has a lot of moisture, especially if using from frozen, and the sugar helps draw that out; cutting vent holes on top is very important, as it lets the excess moisture escape as steam so you don’t end up with a soggy pie. Another option, if you’re feeling fancy, is to top the pie with a lattice pattern crust.
  4. Place pie on the baking sheet in the oven; this will add some extra initial heat to ensure a crispy bottom crust. Bake for 30 minutes. 
    • The baking sheet will also catch any bubbling filling that leaks out. Very important if you don’t want a kitchen full of smoke. 
    • You may need to cover the top or edges of the pie crust with aluminum foil if the crust is getting too dark. 
  5. Reduce oven temperature to 350° F and continue baking for another 25 to 40 minutes, until a bit of pink juice bubbles from the vents in the top crust. 
  6. Let the pie cool on a wire rack for at least an hour before serving. Serve warm or cold.

Recipe Notes:

You can make this a day in advance to give the filling extra time to set overnight before serving. 

The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. 

Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.